2 tbsp balsamic vinegar (TIP: Opt for a high-quality balsamic for an extra-rich sauce. If you can find a chocolate-infused artisan balsamic vinegar, that would work well here too.)
1 tsp arrowroot starch
1 8-rib rack of lamb (about 1 lb), frenched (TIP: A Frenched rack of lamb has the meat and fat removed from the bottom of the bone. For ease, ask your butcher to do it for you.)
1/4 tsp each sea salt and fresh ground black pepper
1 tbsp olive oil
Preheat oven to 350°F. In a small food processor, pulse together garlic, panko, cacao nibs and rosemary until finely ground. Pour onto a plate.
To a small saucepan, add pear, wine and vinegar. Bring to a simmer on medium high and continue simmering for about 10 minutes, until mixture is reduced to about 2/3 cup. Meanwhile, in a small bowl, stir together arrowroot and 2 tbsp water until smooth. Reduce heat to medium-low and stir in arrowroot mixture. Continue cooking another 2 to 3 minutes, until smooth and thickened. Turn off heat and cover to keep warm.
Separate chops by slicing with a sharp knife. Sprinkle chops with salt and pepper and dredge through cacao mixture, turning to coat all sides.
In a large ovenproof skillet on medium-high, heat oil. Add chops and sear for 1 minute per side, until browned. Turn off heat and transfer skillet to oven. Roast for 4 to 5 minutes for medium-rare doneness or 5 to 6 minutes for medium doneness. Divide chops among serving plates and top evenly with sauce. Serve with a side of sautéed vegetables such as rapini.
Serving Size: 2 lamb chops and 2 heaping tbsp sauce
The most popular variety of Asian pear available in the US is the Japanese Nijisseiki, which is more like a super juicy apple than a pear. It's perfect to offset the rich creaminess of our gorgonzola crumbles!