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Happy National Chocolate Day

National Chocolate Day = Best. Food. Holiday. Ever.

Though every day is “chocolate day” at Chuao Chocolatier, we still get excited about a WHOLE DAY dedicated to our favorite thing!

There are a million ways to celebrate National Chocolate Day, but today we’ll be celebrating with chocolate for dinner AND dessert. 

 

Slow Roasted Lamb and Potatoes with Rosemary Chocolate Sauce

 

Ingredients:

1 whole leg of lamb (deboned)

1 cup red wine

4 cups beef stock

2 whole onions (chopped)

4 whole carrots (chopped)

6 garlic cloves (finely chopped)

4 rosemary sprigs

½ cup 72% Dark Chocolate Discs (chopped) 

Salt and pepper to taste

Balsamic vinegar to taste

8 potatoes (yellow or red)                              

2 tbsp. olive oil                                                                       

 

Directions:

Remove excess fat from the lamb and rub in generous amount of salt and pepper.

Brown the lamb on all sides with the oil in a large oven-ready sauce pan.

Add the onions, carrots, garlic and wine to “deglaze” the pan.

Cook for 5 minutes to reduce the wine.

Add beef stock and bring to a boil.

Cover the pan and bake in pre-heated oven at 300 F for 3 hours.

Uncover the pan, add the rosemary sprigs and increase the heat to 400 F.

Bake for 1 hour, basting periodically.

Remove the lamb carefully and place on a serving dish.

 

Sauce:

Pass the remaining cooking liquid through a fine mesh strainer.

Add the chocolate to the cooking liquid to make a sauce and adjust the seasoning to taste, adding a little balsamic vinegar to add acidity and sweetness as needed- maybe a tablespoon or so.

 

Potatoes:

Peel the potatoes and cut them into 1 ½” squares.

Place in a pot with cold salted water and bring to a boil.

Cook approximately 20 minutes, but check periodically so as not to overcook.

*Avoid overcooking the potoes since they will fall apart and become crumbly. Insert the paring knife into the potatoes before cooking and pay attention to how they feel raw, as to avoid overcooking. When they are properly cooked “al dente” the knife  should go in with slight resistance, but not as much when they’re raw.

 

To serve:

Separate the lamb into medium sized chunks. Plate four potatoes topped with the lamb chunks and drizzle with sauce.

Serve and enjoy.

Follow up with our Limited Edition Aged Dessert Wine Bonbon Pairing for dessert for a decadent ending to a delicious meal. 

 

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