Recipe

Cocoa-Rubbed Rack of Lamb with Gremolata ​

Lamb and chocolate? Who would have thought! 

Adapted from Fine Cooking.

Cook

​Complexity: Marinating, roasting, trimming meat.
Time: 1 hour

Ingredients

  • 1 rack of lamb (8 bones), trimmed and frenched (about 1-1/4 lb.), preferably New Zealand
  • Kosher salt
  • 1 Tbs. cocoa powder
  • 1 Tbs. light brown sugar
  • 2 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. allspice
  • Freshly ground black pepper
  • 2 Tbs. sunflower oil
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 Tbs. finely minced lemon zest
  • 1 clove garlic, finely grated

Directions

  1. Position a rack in the center of the oven, and heat the oven to 400°F.
  2. Season lamb with 2 tsp. salt, and let sit for 5 minutes.
  3. In a bowl, combine the cocoa powder, sugar, paprika, cumin, allspice, and 1 tsp. pepper. Sprinkle the spice mixture all over the meat, lightly patting onto the meat to adhere.
  4. Heat the oil in a large skillet over medium-high heat. Add the lamb, and sear on all sides for three minutes in total, adjusting the heat as needed to prevent the spices from burning.
  5. Move the lamb to a large rimmed baking sheet, and roast until an instant-read thermometer registers 120°F, about 15 to 20 minutes.
  6. Meanwhile, prepare the gremolata. In a medium bowl, combine the parsley, zest, and garlic. Season to taste with kosher salt. Set aside.
  7. Transfer the lamb to a cutting board, and let rest for 10 minutes before slicing into chops. Sprinkle with gremolata, and serve.
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