Rack of Lamb with Chocolate Crust, Black Beans and Mole Sauce

Cooking Instructions

*Mole can be purchased at specialty grocery stores and Latin food markets.

METHOD:

Place black beans in pot of cold water and bring to a boil. Once boiling, add the onion and garlic, and cook until the beans are soft. Remove from heat, but keep beans in the pot of water.

Bring 2 cups of water to boil. Add the plantain and cook until soft. Blend the plantain and water together until smooth.

In a small bowl, combine the mole paste and 4 tablespoons of water.

In another small bowl, combine the chocolate and breadcrumbs. Season the lamb with salt and pepper, and the chocolate and breadcrumb mixture.

Drain the black beans and set aside. Heat olive oil in a skillet. Add the green beans and cook until tender yet firm. Add the tomato, black beans and cilantro. Season with salt and pepper.

Heat vegetable oil in a large skillet. Add the lamb and cook 3 to 4 minutes per side, or until desired doneness.

To serve, place the bean mixture in the center of a serving dish and top with the lamb chops. Finish with a dollop of mole sauce and a dollop of the plantain puree.

Round Out the Meal:

With pureed garlic soup.

Kid Friendly:

This is kid friendly!