Lamb loin with chocolate port sauce recipe

1. 1

   For the sauce: bring the stock and port to the boil and add the spices.

2. 2

   Simmer for an hour, then strain.

3. 3

   Return to the heat and boil to reduce.

4. 4

   When you have about 100ml, stir in the chocolate and the soy sauce.

5. 5

   Unwrap the lamb and fry in olive oil for 1 minute on each side, then transfer to a 200 degrees C oven and cook for another 8-10 minutes, to medium rare.

6. 6

   While the lamb is resting, finely chop the mint leaves and spread out on the board.

7. 7

   Roll the lamb in the mint to give it a green coating, then slice the lamb and plate.

8. 8

   Spoon the sauce over each dish and serve with salad leaves and salami or prosciutto.

* Per serving · 4 servings · Values may vary.

No additional tips available.