Indulge in a dinner for two that journeys from the sun-kissed shores of Greece through the fiery heart of Peru, the refined tables of France, and the delicate artistry of Japan. Every course bursts with vibrant, mouthwatering tastes—think citrus-bright olives and fresh oregano, smoky aji amarillo heat, silky beurre blanc foams, and umami-rich miso glazes. This flavor-packed, gourmet adventure is destined to be the most memorable meal you’ve ever shared.

What You Need

1/2 cup of red good wine

1 1/2 cup of beef stock, store bought is good

1 celery stalk

2 garlic cloves

11 tablespoons of unsalted butter

3 tablespoons of olive oil

Salt and pepper

Four thick lamb loin chops

1 large baking potato

1 1/2 cups of frozen baby peas

2 tablespoons water

1/4 teaspoon white sugar

10 small cherry tomatoes

1/2 of an English or other cucumber

1/4 of a red onion

2 tablespoons of Japanese sushi rice vinegar. This vinegar – a bit sweet, not too acidic – makes for beautiful salad dressings. It’s beyond amazing and so versatile

Equipment

1 small frying pan

1 regular size frying pan

1 small cooking pot

1 medium-sized bowl

Method

Salad

Cut your tomatoes in half, add to your medium bowl.

Take your cucumber and peel of half of the skin from the cuke, then slice thinly, then add to the bowl.

Peel your red onion and slice into thin strips, add to bowl, followed by 1 tablespoon olive oil, 1 1/2 tablespoons sushi rice vinegar. Mix thoroughly and add salt and pepper to taste. Place the bowl in the refrigerator till close to serving time.

Gravy

Add 2 tablespoons butter and 1 teaspoon olive oil to your small frying pan.

Cut up your celery stick into small chunks add to the pan

Peel your garlic cloves, mince, add to the small pan

Turn on the stove top heat element and slowly cook the celery and garlic on slightly higher than low heat.

Once the celery browns a bit, add your wine and stock, let it simmer for about 15 minutes, tasting as the mixture cooks. It’s ready when it has a rich, buttery taste. Season with salt and pepper to taste. You can remove the garlic and the celery or leave it. We leave it – both ingredients have a wonderful taste infused with the wine. Set aside.

Lamb Chops

Season your chops with salt and pepper on both sides.

Take your large frying pan add 1 tablespoon olive oil and 2 tablespoons of butter and place on your stovetop, turning your heat to medium. Once the oil and butter mixture shimmers add your lamb chops and cook accordingly. Pan fry for 3 minutes on each side for medium, 2 for rare and 4 minutes for well done. Once done turn off the heat, to let the lamb chops rest for six to eight minutes. Now add your gravy and swish everything around and then turn the heat back on to low, till ready to serve.

Potatoes

Prick your potato all over with a sharp knife. Then cook in your microwave until ready, anywhere from 12 to 18 minutes depending on the size of your potato – it’s ready if you pierce easily with a a fork. Cut in half, season with salt and pepper, add one tablespoon of butter on each potato half.

Baby peas

Take your peas, add to the small pot, along with the sugar, 2 tablespoons of butter. And the water. Turn your stovetop heat to high. Once the mixture is boiling reduce heat to simmer and cook for up to 2 minutes, making sure the pot is covered tightly with its lid. This process steams the peas infuses them with the butter and they are absolutely delicious.

You are now ready to plate.

Enjoy – it’s Delicioso