Thanks to Savory Seattle for publishing this recipe. It feels like the right weather to have lamb. The gamey flavor makes it a perfect dish for days like this, when we are entering into the time of cold weather. Adding the deep, rich flavor of cocoa and the nutty crunchiness of cocoa nibs must be a heck of a great way to enjoy it.
We have talked about cooking with cocoa nibs before, as well as Jacques Torres’ cocoa nib salmon. Nibs and lamb? A new one on us, but we are very open minded!
Ingredients:
2 medium shallots, minced
1/4 cup unsweetened cocoa powder
4 6-ounce lamb chops
salt
1 to 2 tablespoon’s olive oil
1/2 to 3/4 cup zinfandel or syrah
1/4 cup low-sodium beef broth
1 teaspoon mustard (I used Walla Walla Sweet mustard)
2 tablespoons Cocoa Nibs
pinch of sugar
You will have to go to the original page to get the full recipe.
Have you cooked with cocoa nibs? How did it turn out for you?
Cocoa Nibs by Caro’s Lines.
