Prep Time
25 min
Cook Time
15 min
40 min


  • 2 cloves garlic, minced
  • 3 1/2 tbsp whole-grain panko bread crumbs
  • 2 1/2 tbsp cacao nibs (TRY: Navitas Naturals Cacao Nibs)
  • 1 tbsp minced fresh rosemary leaves
  • 1 bosc pear, peeled, cored and diced
  • 1 cup dry red wine (such as Cabernet Sauvignon)
  • 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


  1. 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.
  2. 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.
  3. Separate chops by slicing with a sharp knife. Sprinkle chops with salt and pepper and dredge through cacao mixture, turning to coat all sides.
  4. 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.

Nutrition Information

  • Serving Size 2 lamb chops and 2 heaping tbsp sauce
  • Calories 328
  • Carbohydrate Content 19 g
  • Cholesterol Content 57 mg
  • Fat Content 19 g
  • Fiber Content 6 g
  • Protein Content 18 g
  • Saturated Fat Content 8.5 g
  • Sodium Content 188 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g