Cocoa nib–crusted lamb chops
Cocoa nibs are the pieces of raw cocoa found inside cocoa beans that have been fermented and roasted. Then next step is to grind up the nibs, often adding other ingredients like sugar or milk solids, and turn them into chocolate. Nibs are tender, slightly crunchy, and because they have not been sweetened, they have a deep dark chocolate flavor. They can be enjoyed on their own or mixed into cookies and granola. Here, they are used to add texture and flavor to lamb chops.
Trimmed uncooked bone-in baby lamb chop(s)
1 pound(s), about 8 chops
¼ cup(s), finely chopped, for garnish
- Preheat oven to 375°F. Coat baking sheet with nonstick spray. Using pastry brush, brush lamb chops with mustard. Sprinkle with salt and black pepper. Coat large skillet with nonstick spray and heat over medium-high. Add lamb chops and cook until browned, about 30 seconds per side. Transfer lamb chops to prepared baking sheet. Dividing evenly, sprinkle cocoa nibs over all chops.
- Bake lamb chops until cooked to desired doneness, about 5 minutes for medium-rare. Transfer chops to platter and let rest for 5 minutes. Garnish with parsley.
- Serving size: 2 lamb chops