Adventure Cuisine: Rack of Lamb with Chocolate Olive Oil Sauce

For the chocolate-olive oil sauce, halve the chili pepper lengthwise, remove the seeds and cut into fine cubes. Halve, pit and finely dice the olives. Roughly chop the choco with a large knife.

2. chocolate in a small whipping kettle form and melt in warm (not boiling) water. Add cocoa powder and stir well. Pour in olive oil, stirring throughout. Add chili and olives, stir well and keep warm.

For the celery puree, peel the celeriac with a sharp knife. Cut celery into pieces about 2 cm and soften in boiling hot salted water in 1o-15 min.

4. dry the saddle of lamb, season lightly with salt and season with pepper.

Lightly press garlic cloves until smooth. Sear saddle of lamb in hot olive oil for 2 min until light brown on all sides. After 1 minute, add the garlic and rosemary. Cook in the heated oven at 18o degrees (gas 2-3, convection oven 16o degrees) on the 2nd rack from the bottom in 5-6 minutes until done. Remove the saddle of lamb from the oven, wrap in aluminum foil and let rest for 5 min.

In the meantime, drain the celery, drain well and finely grind in a kitchen blender, gradually adding the butter in pieces.

6. unwrap the rack of lamb and cut into 12 on-the-spot pieces.

Arrange on plates with celery puree and chocolate olive oil sauce. Sprinkle a little fleur de sel over the meat. With garlic

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