Chestnut and Currant Encrusted American Rack of Lamb With a Bittersweet Ganache (Serves 4)

• 1/2 cup coarse fresh bread crumbs
• 1/2 cup chestnuts, packed in water, drained
• 1/3 cup zante currants*
• 2 tbl. chestnut flour*
• 1 tbl. canola oil
• 1 medium tomato, peeled, seeded and chopped
• 1 clove garlic, minced
• 1 small yellow onion, diced small
• 1 cup veal stock (you can substitute beef broth, but veal is preferred)
• 1/3 cup chicken stock
• pinch dried oregano
• pinch cinnamon
• pinch cumin
• 1 dried chipotle pepper, chopped*
• 3 tbl. bittersweet or semi sweet chocolate, shaved into small pieces
• 2 16-ounce American lamb racks, trimmed and frenched
• 1 tbl. olive oil

Place chestnuts and currants in food processor. Pulse until roughly chopped and well mixed. Place in mixing bowl, add bread crumbs and chestnut flour. Mix until well blended.

Place canola oil, tomato, garlic and onion in large sauté pan and sauté until tender.

Bring veal stock, chicken stock, oregano, cinnamon, cumin and chipotle pepper to a boil. Lower heat to simmer. Add the sautéed tomato, onion, garlic and puree. Simmer for 15 minutes. Reduce heat and slowly add chocolate while whisking. Continuously check for flavor, being careful not to add too much chocolate. Keep warm.

Rub lamb with oil and coat with bread crumb/chestnut mixture. Place on rack in roasting pan and cook at 350° for 15 minutes per pound for medium-rare.

* Available in most specialty food stores.

"The greatest tribute to the art of good living is the civilization of the table."
      ~~ Lucio Sorre