Serves:6
Ease of preparation:Fair
Preparation time: 12 Hours
Cooking time:2 hours 10 minutes for Medium/Rare
Standing time:10 minutes
Ingredients
For the Lamb Marinade
150g Hotel Chocolat cocoa powder
4 tbsp salt
2 teaspoons dried red pepper flakes, chopped fine
1 teaspoon ground cloves
2 tbsp granulated sugar
2 tbsp Hotel Chocolat Chilli and cocoa bean olive oil
For the Lamb Marinade
210ml/7 fl.oz. Water
4 tbsp Hotel Chocolat Cocoa Powder
6 tbsp Sugar
50g/2oz Unsalted Butter
8 sprigs of mint
Method:Marinade
- Combine all ingredients together until the mixture has combined to create a thick paste
- Prepare the lamb by making 2cm slits in the skin
- Generously coat the lamb with the marinade. Making sure the lamb is evenly coated
- Wrap in cling film
- Place in the refrigerator and allow the lamb to marinate for up to 12 hours or overnight.
- Take out of Refrigerator 30mins before cooking to allow the lamb to return to room temperature
- Preheat oven 220/ gas mark 8
- Place lamb in the centre of a deep roasting tin place in oven and cook for 30 minutes
- After 30minutes turn heat down to 170/ gas mark 3 for a further 1hr 20mins
- Pierce meat with skewer to test, if juices run pale pink the lamb is ready
- Remove form the oven and allow to rest for 10mins
Method: Rich chocolate Mint Sauce
- Add the mint and water to a pan, bring to the boil then simmer for 30 minutes. Strain the liquid into another pan.
- Add the cocoa powder and sugar to the strained water bring to the boil and cook until thickened. Stir in the butter.
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To serve add roast potatoes and vegetables of the season. Hotel Chocolat Chateau Chocolat Red wine accompanies this dish perfectly.
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