The perfect date night dish is no easy feat. It has to look impressive, taste delicious, not be too heavy (it is a date after all), whilst also being fool proof and not take too much time away from all the other important things (hair, makeup, choosing the perfect outfit…), AND would ideally be universally appealing to men, especially if it’s early in the relationship (generally speaking of course). The following 2 dishes are my go-to recipes when I’m hoping to impress a guy. This applies to not just a date, but could be for any friends or loved ones that enjoy a good carnivorous meal!
– 6 bone-in baby lamp chops (most supermarkets will have it perfectly prepped already for you)
– 3 tbsp olive oil
– 2 tsp of granulated onion
– 1 tsp of garlic powder (adds a umami flavor without the garlic breath effect if using raw garlic)
– 1 sprig of minced fresh rosemary leaves
– 1 tsp of dried oregano or 1 sprig of minced fresh oregano leaves
– 1 tsp of dried thyme or 1 sprig of minced fresh thyme leaves
– zest and juice of 1 lemon
– salt and pepper to taste
– cherry tomatoes on the vine
– assorted salad leaves/herbs for plating
– mint jam or make your own fresh mint oil with 60g mint leaves, 3 tbsp olive oil, 1 tbsp of lemon zest and juice each
1. Mix olive oil, granulated onion, garlic powder, all the herbs, lemon, salt and pepper together and pour into a big zip lock bag.
2. Place lamp chops in the bag, give it a good mix and rub, and leave to marinate for as much time as you have. Can be done in the morning till up to 2 hours before cooking.
3. Heat a flat pan with olive oil over medium high heat. Make sure the pan is hot before placing the lamb chop in. Do 3 at a time at most to make sure each lamb chop gets the perfect sear.
4. Sear each side of the lamb chop for 1.5 minutes (I don’t know why but 1.5 minutes has through trial and error, been discovered as the perfect sear for any meat around 2cm/1 inch thickness for me).
5. Leave lamb to rest while you place the entire vine of tomatoes on the pan. Sear for a couple of minutes till the tomatoes are almost popping.
6. Plate over a rustic wooden plate with an assortment of salad leaves and leftover herbs for best effect. Here I’m using a TS1 Yangon wooden plate.
– 2 large pieces of aged rib-eye (you can also use skirt steak or other cuts, but I find aged rib eye gives the best flavor and there’s no danger of the meat drying out)
– 60g of basil
– 60g of parsley
– half a clove of garlic
– 3 tbsp of olive oil
– salt and pepper to taste
1. Rub the steaks with a small amount of olive oil, salt and pepper
2. Using the same method as the lamb chops, sear each side on a hot pan for 1.5 minutes. Then let rest for 10 minutes before cutting.
3. In the mean time, using a food processor, blend he herbs, garlic and oil together with some salt and pepper. You can also finely chop them and have a chunkier salsa verde. Adding lemon, olives, or capers are also an option depending on your preference
4. Slice and arrange steak on wooden board and drizzle salsa verde over.
(the recipes for the pumpkin soup and endive salad pictured will be up in our next MAKE posts on soup and salad variations!)