Thinking about making something special for a special person? Don’t pass this recipe, because this is it! Smoked paprika and cocoa powder add a subtle earthiness that complements the full flavor of lamb. Your special person will love it!


Choose a smaller rack, just right for two people. Serve it with fresh, roasted root veggies: Beetroot, carrots, fresh onion, garlic, mushrooms. And don’t forget a good glass of red wine, which pairs amazingly with the lamb.


  • 1 Rack of lamb ( 8 bones), trimmed and frenched

    (about 1 1/2 pounds)

  • Kosher Salt

  • 1 Tablespoon cocoa powder

  • 1 Teaspoon light brown sugar

  • 2 Teaspoons smoked paprika

  • 1 Teaspoon ground cumin

  • 1 Teaspoon allspice

  • Freshly ground black pepper

  • 2 Teaspoons sunflower oil

  • 2 Teaspoons finely chopped fresh flat-leaf parsley

  • 1 Teaspoon lemon zest

  • 1 Clove garlic, finely grated

  • Flaky sea salt, for serving


Position rack in the center of the oven and preheat to 400′ F.

Pat the lamb dry with paper towel.

Season all over with two teaspoons of kosher salt, and let sit for 5 minutes.

In a small bowl combine cocoa powder, sugar, cumin, smoked paprika, allspice and 1 teaspoon pepper.

Sprinkle mixture all over the meat, lightly patting onto the meat to adhere.

Heat the oil in a large skillet over medium-high heat.

Add the lamb and lightly sear on all sides, adjusting the heat as needed to prevent the spices from burning, about 3 minutes total.

Transfer the lamb to a large rimmed baking sheet, and roast until an instant thermometer reads 120’F when inserted into the thickest part of the meat, about 15-20 minutes.

Meanwhile prepare the gremolata.

In a medium bowl, combine the parsley, zest and garlic. Season to taste. Set aside.

Transfer the lamb to a cutting board, and let rest for 10 minutes before slicing into chops.

Sprinkle with gremolata and flaky sea salt, and serve.



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