Pomegranate-Chocolate Lamb "Pops"

Creator: Paul Heitzenrater, Colorado
Category: Entrée
Servings: 4
Adventure Ingredients: Pomegranate, Rosemary

Ingredients:

• 3 cups pomegranate juice
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped, divided
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 7-8 rib racks lamb, trimmed and bones frenched
• 2 tablespoons Scharffen Berger® Natural Unsweetened Cacao Powder
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons shallots, minced
• 3/4 cup beef stock
• 2 oz. Scharffen Berger® 70% Cacao Bittersweet Chocolate, chopped
• 2 tablespoons pomegranate seeds
• ½ teaspoon salt
• ½ teaspoon black pepper
• rosemary sprigs for garnish

Preparation:

Place pomegranate juice in a small saucepan and simmer until reduced by about half—approximately 15 minutes. Let cool—the reduced juice will be used for the marinade and sauce.

Place 3/4 cup reduced juice, garlic, 1 tablespoon of rosemary, as well as salt and pepper in a zip lock bag. Add lamb and then marinate several hours or overnight, refrigerated.

Remove lamb from marinade and pat dry. Rub Cacao powder over racks. Heat olive oil in large oven-proof skillet over medium-high heat. Brown racks in skillet 3 to 5 minutes, meat-side down. Turn and place in 350 degree oven for 12 to14 minutes, or until medium-rare, or to desired doneness. Let rest approximately 5 minutes, covered with foil.

Meanwhile, make the sauce. In a medium sized saucepan, heat the butter over medium-high heat until melted. Sauté shallots until soft, approximately 2 to 3 minutes. Add the remaining tablespoon of rosemary, stock, and remaining 3/4 cup reduced juice.

Simmer for 6-8 minutes, and then add chocolate. Stir to incorporate and then cook for 3 minutes.

To serve, cut chops between ribs and place on serving platter. Drizzle with sauce and sprinkle with pomegranate seeds. Garnish with rosemary sprigs.

This dish is also great as an appetizer using smaller racks and using the sauce as a dipping sauce.