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• Wide awake rack of lamb with coffee pomegranate cream sauce

This dish was inspired by a Persian Lamb dish called Fesejan, which is lamb stewed in a rich, spicy, pomegranate walnut sauce. Here, I used my favorite piece of lamb - a rack, and added a coffee / cocoa rub, and then use the roasting juices and more coffee to make a rich pomegranate cream sauce, with a hint of orange to it. The cream is a lovely, rich, tart sauce. The recipe calls for cocoa powder and espresso powder instead of crushed cacao nibs and crushed coffee beans because I found that it sticks to the meat better. Sprinkle pomegranate seeds over the lamb and serve with a side salad dressed with pomegranate seeds to compliment.

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