Valentine’s Dinner Special: Frenched Lamb Rib Chops served with Panko Crusted Potato and Ogonori Heart Cakes and Roasted Rosemary Carrots


This meal cost $50 including a nice bottle of wine, for 2 people.  That beats going out with the big crowds and spending $150+ I’ve never been a big fan of Valentine’s Day, I think it’s much more meaningful to receive flowers and surprises when your not expecting them…

Prep: 45 min

Cook: 45 min

Serves: 2


  • 5 Lamb rib chops, frenched (I had 2, Evan had 3, you choose how many you want).
  • 5 New potatoes, quartered
  • 6 Carrots, peeled and sliced
  • 3 green onions, chopped
  • 1 garlic clove, minced
  • 3/4 C panko bread crumbs
  • 3/4 box of Ogonori, chopped from Austin Sea Veggies
  • 1/4 C white cheddar cheese, or blend
  • 2 TBS Butter
  • 1/4 C Skim milk
  • Sea Salt and fresh pepper
  • Demi-Glace (store bought or home-made)
  • Olive oil
  • 1 TBS butter


  1. Season rib chops with salt and pepper, set in fridge.
  2. Boil Potatoes until tender and mash with butter, milk, cheese, pepper to taste, then stir in green onion and ogonori until mixed well.  Ad salt to taste at very end.  Transfer to a bowl and place in freezer for 5-10 min.
  3. Slice up carrots, drizzle with olive oil, salt, and rosemary, bake for 30 -40 min on 350.
  4. Take slightly cooled mashed potatoes out of freezer and pour 3/4 C of panko on to a plate.  Shape half of mixture into a heart (it doesn’t have to be perfect) and place on plate of panko gently covering the cake on both sides, repeat with remaining mashed potato, may have a bit remaining.
  5. Bring a large skillet with a couple TBS of olive oil to medium high heat, place cakes in skillet and cook for 3 min on each side.  Transfer to oven to keep warm (Be careful with this transfer, use two spatulas), I like to do this on my bake friendly Fiesta Ware so I don’t have to worry about the heat breaking in transfer…
  6. When carrots are about 10 min from being done, get your demi-glace reducing, and heat large skillet back up to medium high, with 1 TBS butter.  Cook rib chops for 4-5 min on each side, I like them to be medium rare, don’t over cook.
  7. Plate your meal however you’d like and drizzle the demi-glace all over 🙂

The Ogonori in this dish gives the potato cakes a nice sea salt taste and has a nice texture.  You could even put a sprig of it on top of the heart, it almost looks like little veins…

Demi-Glace Sauce


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