This cocoa rubbed rack of lamb is truly unique. Perfect for your holiday dinner. This recipe is simple yet divine and the lamb paired with the cocoa is a perfect marriage of flavor!
- Medium
- 50 mins
- 6 servings
Ingredients
Lamb Rack Rub
- 2 lamb racks (total of 16 bones/3 pounds)
- 2 tsp (1.5g) salt
- ½ tsp (1.5g) black ground pepper
- 1 tbsp (8g) Rodelle Gourmet Baking Cocoa (as needed)
For Step 2 - Red Wine Butter Sauce
- Droppings from the baking pan
- 1 tbsp (12g) vegetable oil
- 1 (40g) finely sliced shallot
- 1 1/2 tbsp (12g) Rodelle Gourmet Baking Cocoa
- 1/2 tsp (0.33g) Herbes de Provence
- 1/4 tsp (o.15g) sea salt
- 2 cups (44og) red wine (Cabernet Sauvignon, Cabernet Franc or Red Burgandy)
- 24 tbsp (340g) butter, sliced (3 sticks)
Uses
Occasions
Directions
- Combine the cocoa, salt, and black pepper for the rub seasoning, then rub the lamb racks with it on both sides. Let the racks rest in the refrigerator overnight.
- The next day, place the lamb racks in a rack lined baking dish or tray. Bake at 450F for 20-25 minutes.
- Once cooked, cover with aluminum foil to keep warm. The internal temperature should be around 125-135F.
- While the lamb is resting in a small saucepan, add vegetable oil, shallots, and pan drippings from the baking dish into a saucepan and cook until the shallots are translucent.
- When the shallots are ready, add the Rodelle Gourmet Baking Cocoa, Rodelle Herbes de Provence, and salt. Stir and then deglaze with the red wine.
- Over medium heat reduce the mixture by half. (3-5 minutes)
- Then lower the heat and begin adding in the butter 1 tbsp at a time while whisking constantly until completely combined. Keep whisking until the mixture has thickened slightly.
- When the sauce has thickened strain out any solids.
- Cut the lamb racks into lamb chops, pour on sauce and serve immediately.
- Serving Options: Baguette bread
- Wine Suggestions: Cabernet, Merlot or Syrah