{"id":38671,"date":"2026-03-10T15:00:10","date_gmt":"2026-03-10T11:00:10","guid":{"rendered":"https:\/\/www.lagazette-mag.io\/?p=38671"},"modified":"2026-03-14T17:24:30","modified_gmt":"2026-03-14T13:24:30","slug":"rack-of-lamb-reduced-jus-cocoa","status":"publish","type":"post","link":"https:\/\/www.lagazette-mag.io\/en\/rack-of-lamb-reduced-jus-cocoa\/","title":{"rendered":"Rack of lamb, reduced jus &amp; cocoa"},"content":{"rendered":"<p class=\"p1\"><strong>Easter lamb is still an Easter staple, but Club Gourmand has come up with a tasty recipe&#8230; with a gourmet twist!<\/strong><\/p>\n<p class=\"p2\"><b>Ingredients for 4 people<\/b><\/p>\n<ul class=\"ul1\">\n<li class=\"li3\">2 racks Coastal Lamb (8 ribs)<\/li>\n<li class=\"li3\">ground black pepper<\/li>\n<li class=\"li3\">1 tablespoon neutral oil<\/li>\n<li class=\"li3\">30 g butter<\/li>\n<li class=\"li3\">2 sprigs thyme<\/li>\n<li class=\"li3\">1 garlic clove, slightly crushed<\/li>\n<li class=\"li4\">1 medium onion, thinly sliced<\/li>\n<li class=\"li4\">300 ml lamb stock<\/li>\n<li class=\"li4\">5 g Domori 90% chocolate, finely grated (and a few very fine shavings for the finish)<\/li>\n<li class=\"li4\">1 knob butter<\/li>\n<li class=\"li4\">salt flower<\/li>\n<\/ul>\n<p class=\"p5\"><span class=\"s1\"><b>For the square<\/b><\/span><\/p>\n<ul class=\"ul2\">\n<li class=\"li4\">Remove the racks of lamb from the fridge 30 minutes before cooking, to allow the meat to cool and soften. Gently season with fleur de sel and pepper. <\/li>\n<li class=\"li4\">In a hot frying pan, pour in the oil and place the squares flesh-side down. Allow to brown until golden brown. <\/li>\n<li class=\"li4\">Turn meat over. Add butter, thyme and garlic. Tilt the pan slightly and generously baste the rack with the fragrant butter.  <\/li>\n<li class=\"li4\">Transfer to an oven preheated to 180\u00b0C and bake for a further eight to ten minutes. The core should remain pink and tender, barely firm when pressed with a finger. <\/li>\n<li class=\"li4\">Allow meat to rest for a few minutes before slicing.<\/li>\n<\/ul>\n<p class=\"p5\"><span class=\"s1\"><b>For reduced juice<\/b><\/span><\/p>\n<ul class=\"ul2\">\n<li class=\"li4\">Place the finely chopped onion in a saucepan. Melt over low heat until translucent, then golden, almost candied, without browning excessively. <\/li>\n<li class=\"li4\">Add the brown stock and reduce slowly. The sauce should thicken and become glossy. <\/li>\n<li class=\"li4\">Remove from heat and stir in grated Domori 90% chocolate. Whisk until completely dissolved. <\/li>\n<li class=\"li4\">Beat with a knob of butter to obtain a silky, luminous texture.<\/li>\n<\/ul>\n<p class=\"p5\"><span class=\"s1\"><b>For dressage<\/b><\/span><\/p>\n<ul class=\"ul2\">\n<li class=\"li4\">Slice the rack between each rib. Arrange pieces in a fan-shape. <\/li>\n<li class=\"li4\">Gently coat with reduced juice.<\/li>\n<li class=\"li4\">At the last minute, finely grate a veil of Domori chocolate over the still-warm meat. A hint of fleur de sel enhances the overall effect. <\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-38566\" src=\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-scaled.jpeg\" alt=\"\" width=\"2560\" height=\"1707\" srcset=\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-scaled.jpeg 2560w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-300x200.jpeg 300w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-1024x683.jpeg 1024w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-1536x1024.jpeg 1536w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-2048x1366.jpeg 2048w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-630x420.jpeg 630w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-696x464.jpeg 696w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-1068x712.jpeg 1068w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-1920x1280.jpeg 1920w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-500x333.jpeg 500w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/pro-SNdR3vhq-300x200@2x.jpeg 600w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Easter lamb is still an Easter staple, but Club Gourmand has come up with a tasty recipe&#8230; with a gourmet twist! Ingredients for 4 people 2 racks Coastal Lamb (8 ribs) ground black pepper 1 tablespoon neutral oil 30 g butter 2 sprigs thyme 1 garlic clove, slightly crushed 1 medium onion, thinly sliced 300 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":38672,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1872,1802],"tags":[],"class_list":{"0":"post-38671","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recipe-2","8":"category-recipe"},"aioseo_notices":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/38671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/comments?post=38671"}],"version-history":[{"count":0,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/38671\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media\/38672"}],"wp:attachment":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media?parent=38671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/categories?post=38671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/tags?post=38671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}