Spicy Dark Chocolate Roasted Rack Of Lamb With Apple-Brandy Sauce

1. 1

   Pre-heat the oven to 375 degrees. Cut the apples into bite size pieces and combine the rest of the ingredients--minus the extra 1/2 cup chicken stock-- in a small sauce pan. Let simmer for 30 minutes.

2. 2

   Meanwhile, mix all the ingredients for the spice rub together in a small bowl. Massage the rub all over the rack of lamb (I used approximately 3/4 of the rub and saved the extra for other recipes).

3. 3

   Heat olive oil in a saute pan and sear the lamb on all sides--approximately 2-3 minutes on each side until brown. Using the same pan, place a roasting rack (I used my cookie cooling rack) over top leaving the juices from searing in the bottom. Place the lamb on top and roast for 25 minutes or until 135 degrees internally.

4. 4

   In a food processor, puree the apple mixture and strain through a cheese cloth and colander into another pan. Return to heat, add the remaining chicken stock, and let simmer for another 15 minutes until it thickens.

5. 5

   Remove the roast from the oven, cover and set aside for 10-15 minutes. Deglaze the pan you used for roasting with the apple mixture being sure to scrape all of the drippings off the bottom so they do not burn and add flavor to the sauce. Bring to a boil.

6. 6

   Carve the rack of lamb into individual chops and serve with sauce.

7. 7

   If your sauce does not thicken to your liking, add 1/2 tablespoon corn starch and whisk vigorously until it dissolves. This will help thicken your sauce.

* Per serving · 4 servings · Values may vary.