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1
Heat the oven to 400' and use a skillet with an oven proof handle. If you're not using a non stick skillet, you may want to use a TBL of oil instead of 2 tsp.
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2
Mash the garlic, salt and sugar into a paste in a mortar and pestle. Add the cocoa, espresso, and orange zest, and create a thick paste. If the paste is too dry, add a drop or two of vegetable oil.
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3
Rub the lamb with the coffee/cocoa paste all over, pressing it into the rack of lamb.
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4
Place the rack upright in the skillet with the rib side down, and place into the oven to roast until it reaches an internal temp of 140-145' for medium rare - about 20-25 minutes.
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5
When the lamb is done, remove it from the skillet to a plate or carving board to rest at least 10-15 minutes, while you make the sauce.
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6
In the lamb skillet, over medium heat, deglaze the skillet with the coffee, stirring up any roasted bits.
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7
Add the brown sugar, molasses, bourbon, orange juice and zest. Stir well to dissolve and bring to a boil.
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8
Reduce heat and reduce the sauce to 1/2 its volume at a gentle simmer.
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9
Once the coffee syrup has reduced, add the salt, pepper, cream and any accumulated juices from the resting lamb, adjust seasonings as needed. Let simmer for another 3-5 minutes or so until slightly thickened.
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10
Slice lamb and pour sauce over. Scattered pomegranate seeds on top gives some nice crunch.
