While many couples (or galentines!) prefer going out to fancy restaurants on Valentine’s Day, at Plated, we love to dream up our own romantic recipes for nights spent celebrating indoors. This full, decadent dinner is the perfect way to show your loved ones—whether friends, family or significant others—how much you care.
Appetizer: Cheese Plate
Since the main course is more of an undertaking, start the night off with an easy, no-cook appetizer to munch on.
Main Course: Herbed Lamb Chops
6 small bone-in baby lamb chops
2 cloves garlic
4-5 sprigs mint
4-5 sprigs oregano
3 tablespoons olive oil
Kosher salt and black pepper
Preheat oven to 425 degrees F.
Heat 1 tablespoon olive oil in a large ovenproof pan over medium-high heat. Season lamb all over with .5 teaspoon salt and pepper as desired. When oil is shimmering, add lamb and sear until just browned on outside, about 2 minutes per side. Remove pan from heat.
Meanwhile, mince garlic. Finely chop herb leaves, discarding stems. In a small bowl, stir together garlic, herbs, and 2 tablespoons olive oil to combine.
Spread herb rub over tops of seared lamb chops and transfer pan to oven. Roast until medium rare, about 5 minutes. Remove from pan and set aside to rest for about 5 minutes.
Side: Parmesan Potatoes
12 ounces fingerling potatoes
3 tablespoons grated Parmesan cheese
Before roasting lamb chops, halve fingerling potatoes. Line a baking sheet with foil and rub with 1 tablespoon olive oil. Toss fingerling potatoes with ¼ teaspoon kosher salt and pepper and arrange cut-side down on baking sheet. Sprinkle over Parmesan and roast at 425 degrees Fahrenheit until crisp, 15-20 minutes.
Side: Green Beans Almandine
8 ounces green beans
3 tablespoons olive oil
3 tablespoons slivered or sliced almonds
Bring a medium pot of water to a boil over high heat. Once boiling, season generously with salt and add green beans. Blanch until bright green, 1 minute, then drain and rinse under very cold water.
Heat butter in a large pan over medium heat. When butter is foamy, add almonds and cook until light golden and fragrant, 2-3 minutes. Add green beans and juice of 1 lemon and toss to combine and warm, 1-2 minutes. Season with more salt and pepper as needed.
Dessert: Molten Chocolate Cake
2.5 tablespoons unsalted butter
2 tablespoons plus 1 teaspoon AP flour
2 tablespoons granulated sugar
½ teaspoon vanilla extract
2 ½ ounces semisweet chocolate chips
¼ teaspoon powdered sugar
2 oven-safe ramekins or aluminum tins (about 3 inches in diameter)
Preheat oven to 350[degrees]F. Grease ramekins or tins with ½ tablespoon butter. Sprinkle 1 teaspoon flour evenly over butter, rotating tins to coat lightly. Shake off any excess and set aside.
In a large bowl, whisk together granulated sugar, vanilla extract, and 1 egg. In a medium bowl, combine chocolate chips and remaining butter. Microwave in 30-second intervals, stirring between each, until almost melted. Remove and stir to melt completely. Add chocolate mixture to bowl with sugar and whisk to combine. Add remaining flour and whisk just until incorporated.
Divide batter evenly between prepared ramekins or tins. Place on a baking sheet and bake until just set on top, 15 minutes.
Remove cakes from oven and allow to cool for 1 minute. Place a small plate on top of each, then carefully flip to invert and discard tins. Dust powdered sugar on top and serve immediately.