Valentine’s Day is fast approaching, and you might be tempted to celebrate with dinner at a nice restaurant like so many other people. But why go out and fight the lines and crowds when you can have a goumet meal at home without much effort? Here’s an easy lamb chop recipe you can cook together and have on the table in 20 minutes. Your welcome :)

Lamb Chops in Red Wine

8 Leatherwood Creek lamb chops, 1 inch thick, about 7 ounces each

1 tsp salt

1/2 tsp pepper

2 Tbs butter

2 Tbs olive oil

1/2 cup dry red wine

1 tsp dried thyme

2 Tbs chopped parsley

Heat 1 Tbs olive oil and 1 Tbs butter in large skillet over medium high heat. Sear chops about 5-6 minutes per side, or to desired doneness. Medium rare is best for lamb. Remove to plate and keep warm. Add wine and thyme to pan. Boil over high heat, scraping up browned bits, until reduced to about 2 Tbs. Add parsley. Pour sauce over chops.

Serving suggestions: Risotto, crusty bread, roasted broccoli, and my favorite wine with lamb is a Shiraz.

When you buy a whole lamb from us, you have the option of getting soup bones with your meat. I always encourage our customers to take that option, not only because we want to see all of the animal used, but also because it makes delicious and nutritious stock that is so easy to make.

There is a lot of research out there on the health benefits of homemade stock. It’s full of minerals, particularly calcium, magnesium and potassium. If you use enough bones the stock will form a jello-like consistency when chilled. The gelatin in this acts as an aid to digestion. There’s research that suggests stock can benefit people with anemia, diabetes, muscular dystrophy, and some types of cancer.

Even if you’re not concerned with the health benefits, make it for the taste! Adding it to your soups, stews and sauces will earn you the reputation of an excellent cook.

Here’s how I make it. Note: I usually cut this recipe in half to better fit in my stockpot.

Lamb Stock

About 7 lb of a variety of bones—meaty bones, marrow bones, neck bones, etc. I will freeze the bone from a roasted leg of lamb until I’m ready to make stock and add that too.

Water to cover by a couple inches or more

1/2 cup vinegar (this helps draw out minerals from the bones)

3 onions coarsely chopped

3 carrots coarsely chopped

3 celery stalks coarsely chopped

Several sprigs of thyme tied together

1 teaspoon green or black peppercorns, crushed

1 bunch parsley

Place marrow bones in stock pot, cover with water and add 1/2 cup vinegar. Let stand 1 hour. Meanwhile, place meaty bones in roasting pan and brown at 350 degrees in oven. When well browned add to pot with vegetables and enough water to cover. Bring to boil, remove scum as it comes to the top. Reduce heat and add thyme and peppercorns. Keep at a bare simmer for 12-72 hours and add parsley at the end. Remove bones and strain. Let cool in frig and remove fat that rises to the top (you can feed this to the birds outside). Portion into freezer containers and freeze.

I use this in lamb stews and also any recipe that calls for beef stock.