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.
