So some weekends my husband and I love to have romantic date nights at home that feature us cooking together and eating yummy food! This recipe below is mine and my husbands!
The Recipe Features rack of lamb, golden beets, scallops and a red wine reduction sauce.
Preparation for the rack of lamb-
Take out your Lamb and let it sit out for 30 mins, then rinse and pat dry the Lamb, season it liberally with salt and pepper put the lamb in a 250 degree oven for 25-30 mins and while its cooking make the rub which is 2 tablespoons whole grain mustard and one table spoon olive oil. Turn the oven to 450 degrees and then put the Lamb back in for 5-6 mins. After the Lamb comes out of the oven let it sit for 5-6 mins before cutting and serving.
Preparation for the golden beets-
Turn the oven to 400 degrees and while the oven is pre-heating get out 3 pieces of foil( beets usually come in 3’s) and set that aside, then take your beets and cut off the greens and cut off the little pointy end as well. wash the beets under warm water then place each one on it’s own piece of foil and pour olive oil on each one and close them up like a little purse. put the beets on an oven rack and roast for an hour. After the beets are done roasting take them out and let them cool before peeling off the skin on the outside.
Preparation for the scallops-
My husband and I get our Scallops fresh from Wegmans seafood counter, always make sure to smell the scallops before buying if they smell sweet then you know they are fresh, also make sure the scallops are dry scallops here is a god explanation of why using dry scallops is much better then wet. http://www.fishex.com/seafood/scallops/scallops-dry-vs-wet.html
Now on to the cooking-
seer the scallops in oil on both sides for 60 seconds and half way through add some butter. my husband and I enjoy these with fresh lemon squeezed on top.
Preparation red wine reduction-
1 onion finely diced, half a teaspoon of finely chopped fresh rosemary and saute in a tablespoon of olive oil for about 5 mins. Then add 1 cup of red wine( we use Merlot from Yellowtail) reduce by half, then add 3/4 a cup of beef stock ( we use better then bullion beef stock) reduce all this by half again, then strain the reduction to get out the onion. after you strain out the onion you return the reduction back to the pan and reduce by half again. then add 1 tablespoon butter, turn the heat off and stir until melted, then serve over the Lamb.
Here is the finished product all together!
