Bitter Chocolate Lamb Cutlets with Sauteed Spinach
Indulge in the exquisite balance of savory and bitter flavors with these Bitter Chocolate Lamb Cutlets with Sautéed Spinach—a truly gourmet dish that’s perfect for special occasions or an elevated weeknight meal. Tender lamb cutlets are seared to perfection, seasoned with a fragrant blend of cinnamon, rosemary, and garlic, then drizzled with a luxuriously smooth dark chocolate sauce made from high-quality 70% cocoa chocolate. The accompanying sautéed spinach is infused with the subtle heat of red chili flakes and a splash of lemon juice, creating a vibrant, earthy side dish that perfectly complements the rich, robust lamb. Ready in under 45 minutes, this refined yet approachable recipe is a must-try for adventurous food lovers seeking to explore the sophisticated marriage of chocolate and savory meats.
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Recipe Information
Ingredients
- 8 pieces lamb cutlets
- 50 grams dark chocolate (70% cocoa or higher)
- 1 teaspoon cocoa powder (unsweetened)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 pieces garlic cloves, minced
- 2 teaspoons fresh rosemary, finely chopped
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 300 grams fresh spinach
- 1 piece shallot, finely chopped
- 0.25 teaspoon red chili flakes
- 1 tablespoon lemon juice
Instructions
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat.
Season the lamb cutlets with salt, pepper, and cinnamon. Rub the chopped rosemary and half of the minced garlic into the meat.
Sear the lamb cutlets in the hot skillet for 3-4 minutes on each side until browned and cooked to your desired doneness (medium-rare is usually ideal). Remove the cutlets, cover with foil, and let rest.
In a heatproof bowl, melt the dark chocolate gently over a double boiler or microwave in short intervals. Stir in the cocoa powder and mix until smooth. Set aside to cool slightly.
Wipe the skillet clean, add the remaining 1 tablespoon of olive oil, and return to medium heat. Sauté the shallot and the remaining garlic until fragrant, about 1-2 minutes.
Add the spinach to the skillet and toss until just wilted, about 2-3 minutes. Sprinkle in the red chili flakes and season with a pinch of salt. Drizzle with lemon juice just before removing from heat.
To serve, drizzle the chocolate sauce lightly over the lamb cutlets and arrange the sautéed spinach on the side. Serve immediately.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.9 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
