Grilled lamb with spicy sauce

Preparation

• Cut of 4oz (100g) of meat, chop in little dice and keep aside
• Cut of the white membrane on the muscle if the butcher didn’t already do it and throw away
• In a blender chop the fresh herbs, chili and garlic powder , a bit of oil, pepper and salt
• Transfer to the fridge for 1 hour
• Scorch the lamb rack both sides in a hot baking pan shortly
• Coat the lamb with the mixture, put in the fridge while making the sauce

For the sauce 

• Melt 1 tbsp of butter and fry the shallots in a small pot
• Add the chopped meat you’ve kept aside, the coarsely chopped sage and rosemary
• Stir often and add the port wine
• Boil until the alcohol is evaporated
• Add the beef stock and boil until it’s reduced to half
• Season with pepper and salt
• Add the chocolate and stir well until melted
• Finish with 1 tbsp of chopped, chilled butter. Add 1 piece at the time until melted.
• Cut the lamb rack in chops
• Grill or broil shortly both sides to desired doneness
• Serve with freshly stewed spring vegetables and decorate with a twig of rosemary