Cocoa Rubbed Lamb with Sarawak Peppercorn Sauce Recipe

by Peng S. Looi

Lamb
5 lb lamb rack or 3 lb lamb loin, cleaned
1 tbsp garlic, minced
1 tbsp rosemary, minced
1 tbsp thyme, minced
1 tbsp scallion, minced
1/2 tbsp paprika
salt and pepper to taste
3 tbsp quality pure cocoa powder
5 tbsp olive oil

Espresso Sauce

15 tbsp hoisin sauce
10 tbsp oyster sauce
10 tbsp ketchup
1/2 bottle cabernet sauvignon
10 pieces bay leaf
3 stick cinnamon
1 tbsp sarawak peppercorn or other quality substitute
5 tbsp espresso powder
1 stick cold butter

Garlic Foam

10 pieces garlic, peeled
4 oz chicken consommé
1 pint heavy cream
salt and pepper to taste
3 tbsp olive oil

Mix all ingredients into a paste and rub onto lamb rack or lamb loin. Set aside for 2 hours and sear on hot skillet for 3 mins. Roast in oven for another 10 mins. Cut and serve as needed.

Reduce all liquid ingredients in a stock pot in low temperature by half. Turn off temperature and wisk in cold butter.

In a sauce pot, fry whole garlic in hot olive oil until brown. In low heat, simmer garlic in chicken consommé for 10 mins until garlic is soft. Add cream, salt and pepper, and blend mixture in a blender until foamy.

Assembly: Place lamb on center of plate and top meat with a dollop of garlic foam. Drizzle espresso sauce around assembly and serve immediately.