Rack of lamb, spicy chocolate sauce and roasted cabbage

Preparation time: 15 minutes

Cooking time: 40 minutes

Servings: 2 to 4 people

Ingredients :

Roasted cabbage :

• ½ green cabbage, cut into 4 wedges

• 4 tbsp. tablespoon of olive oil

• 1 tsp kosher salt

• Pepper to taste

• 3-4 sprigs of fresh thyme

Lamb :

• 1 bar of Lindt EXCELLENCE 70% cocoa dark chocolate

• 4 tbsp. tablespoons unsalted butter, divided

• 1 cup diced white onion

• 2 garlic cloves, peeled and minced

• 1 red pepper, cut in half lengthwise

• 2 tbsp. Mexican chili powder

• 1 tsp ground cumin

• 1/2 tsp dried oregano

• 2 cups of vegetable broth

• 1 tbsp tomato paste

• 1 tsp kosher salt

• 1 rack of lamb (7-8 ribs)

• Salt & pepper

Preparation :

1. Preheat the oven to 400F. Slice the pieces of cabbage and place them on a baking sheet lined with parchment paper. Sprinkle with olive oil, salt and pepper. Place the thyme sprigs and bake for about 25 minutes until the pieces are well cooked and caramelized.

2. Heat 2 tbsp. of butter in a medium saucepan over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally, until soft and translucent. Add the garlic and chili pepper and sauté for another 1 to 2 minutes, stirring occasionally, until fragrant. Add Lindt EXCELLENCE 70% cocoa chocolate. Add the chili powder, cumin, and oregano and stir until everything is evenly combined. Continue to simmer for another 1 minute, stirring occasionally.

3. Add the vegetable stock and stir until well combined. Use an immersion blender to puree the mixture until smooth. Add 2 tbsp. butter, tomato paste and sea salt and whisk until well combined. Simmer for another 10 minutes until the sauce thickens.

4. Reserve about ¼ cup of sauce and brush over the rack of lamb. Add salt and pepper to taste. Reserve in the fridge for 10 minutes.

5. Sear the meat in a cast iron skillet with a little oil over medium high heat. Cook for about 4 minutes on the flesh side until the exterior is nicely caramelized. Turn the bones side up and bake for about 10 to 12 minutes until the internal temperature reaches 130F for medium rare.

6. Let the meat rest for about 10 minutes, slice and serve with the sauce on the bottom of the plate, two pieces of cabbage and 3 lamb chops. SO good.