COFFEE-COCOA SPICED RACK OF LAMB

COFFEE-COCOA SPICED RACK OF LAMB image

Number Of Ingredients 15

Spice Mixture
4 tablespoons brown sugar
2 tablespoons ground cinnamon
Sauce
2 tablespoons olive oil
3 shallots, sliced
1 cup brewed coffee
1 cup brewed espresso
1 cup balsamic vinegar
2 cinnamon sticks
1 tablespoon unsweetened cocoa powder
4 cups lamb demi-glace
2 racks of lamb, French trimmed
Salt and freshly ground black pepper to taste
1 tablespoon olive oil

Steps:

To make the spice mixture: Blend the brown sugar and cinnamon together. To make the sauce: In a heavy sautÈ pan over medium heat, heat the olive oil and sautÈ the shallots until translucent, about 3 minutes. Add one half of the spice mixture and cook, stirring constantly, for 1 minute. Pour the coffee, espresso, and balsamic vinegar into the mixture and cook until reduced by half. Add the cinnamon sticks, cocoa powder and demi-glace. Reduce by half again, until a syrupy consistency. Reserve and keep warm. To cook the lamb: Preheat the oven to 400 F. Season the racks with the remaining half of the spice mixture, salt and pepper. Heat the olive oil in a large ovenproof sautÈ pan or skillet over medium-high heat and sear the lamb racks on all sides. Place the lamb in the oven and roast 25 minutes for medium-rare (140 F internal temperature). Remove from the oven, tent with foil and let rest for 10 minutes. Carve into individual chops. To serve: Arrange the chops on the plates and pour the sauce over them. Suggested accompaniments are braised chayote squash, garlic mashed potatoes and plantain chips.