Cacao-Crusted Lamb Chops


2 cloves garlic, minced
3 1/2 tbsp wholegrain panko bread crumbs
2 1/2 tbsp Cacao Nibs
1 tbsp minced fresh rosemary leaves
1 pear, pealed, cored and diced
1 cup dry red wine
2 tbsp balsamic vinegar
1 tsp arrowroot starch
1 8-rib rack of lamb (about 450g), frenched
1/4 tsp each Peruvian Pink Salt and fresh ground black pepper
1 tbsp olive oil 


1. Preheat oven to 175C. In a small food processor, pulse together garlic, panko, cacao nibs and rosemary until finely ground. Pour onto a plate.

2. To a small saucepan, add pear, wine and vinegar. Bring to a simmer on medium-high and continue simmering for about 10 minutes, until mixture is reduced to about 2/3 cup. Meanwhile, in a small bowl, stir together arrowroot and 2 tbsp water until smooth. Reduce heat to medium-low and stir in arrowroot mixture. Continue cooking another 2 to 3 minutes, until smooth and thickened. Turn off heat and cover to keep warm.

3. Spearate chops by slicing with a sharp knife. Sprinkle chops with salt and pepper and dredge through cacao mixture, turning to coat all sides.

4. In a large ovenproof pan on medium-high heat oil. Add chops and sear for 1 minute per side, until browned. Turn off heat and transfer pan to oven. Roast for 4 to 5 minutes for medium-rare or 5-6 minutes for medium. Divide chops among serving plates and top evenly with sauce. Serve with a side of sauteed vegetable such as chinese broccoli.

Submitted By:
Clean Eating Magazine May/June 2015
Cacao-Crusted Lamb Chops
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