A tangy smooth chocolate sauce perfect for a multitude of uses.
Place all ingredients for the sauce in a saucepan.
Bring the mixture to a boil, and then reduce to simmer. Stir to prevent the mixture from burning.
When the sauce has thickened enough to coat the back of a metal spoon, remove from heat and using a pastry brush, coat the cooked lamb pops.
Preheat the oven to 400F. Pat the lamb dry and season with salt and pepper.
In an oven safe pan, heat the oil. Don't use too much, about a nickel is enough. Sear both sides of the lamb, 3-5 minutes per side.
Add the lamb to the oven and cook for 3-5 minutes, more depending on your doneness preference.
Remove lamb from oven and glaze with the chocolate balsamic sauce with a pastry brush.
2 servings
1