Ingredients per 4 servings

3lb (1.3kg) lamb rack

3 tbsp fresh cilantro

1 tbsp fresh dragon

2 tbsp fresh parsley

2 twigs of oregano

2 tbsp chili powder

1 tbsp garlic powder



2 cloves garlic

¼ cup chopped shallots

A few twigs of sage and rosemary

Olive oil

2 cups Red Port wine

2 cups brown beef stock

½ cup (4oz/100g) Genauva dark chocolate gems 

2 tbsp chilled butter

Pepper and salt



Grilled lamb with spicy sauce

grilled lamb


  • 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

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