This cocoa rubbed rack of lamb is truly unique. Perfect for your holiday dinner. This recipe is simple yet divine and the lamb paired with the cocoa is a perfect marriage of flavor!


For Step 1

  • 2 lamb racks (total of 16 bones/3 pounds)
  • 1 tsp salt
  • ½ tsp black ground pepper
  • 1-2 tbsp Rodelle Gourmet Baking Cocoa (as needed)

For Step 2

  • Droppings from the baking pan
  • 1 tbsp vegetable oil
  • 2 finely sliced shallots
  • 1 tsp Rodelle Gourmet Baking Cocoa
  • 1 tsp Herbes de Provence
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 2 cups red wine
  • 4 oz butter
  • 2 oz heavy whipping cream
  1. Combine the salt, black pepper and cocoa from Step 1, then rub the 2 lamb racks with it on both sides, let them rest in the refrigerator overnight.
  2. The next day, place the lamb racks in a baking dish or broiler pan bone side up; broil them on low for 15 minutes on this side, when lightly golden flip them on the other side then broil on high for 10 minutes until lightly golden (the center will still be red when you cut them).
  3. When cooked, wrap the racks in aluminum foil and keep them inside the warm oven turned OFF until the sauce is ready.
  4. Scrape the juices of the baking dish into a small saucepan, add the vegetable oil and sliced shallots, cook the shallots until they become translucent.
  5. When the shallots are ready, add the Rodelle Gourmet Baking Cocoa and Rodelle Herbes de Provence, sea salt, and black pepper from Step 2; stir then deglaze the saucepan with a robust red wine.
  6. Lower the heat, bring the mixture to reduce by half (about 3 to 5 min).
  7. When the mixture is reduced, strain the liquid, bring the reduction back to the saucepan then melt slowly the butter with a whisk and at very low heat – DO NOT BREAK THE BUTTER.
  8. When the sauce is ready, add salt to taste and the cream, stir.
  9. Cut the lamb racks into lamb chops, sauce the top with the reduction and serve immediately.
  • Serving Options: Baguette bread
  • Wine Suggestions: Cabernet, Merlot or Syrah