Cocoa Rubbed Rack of Lamb


A flavorful way to get protein and essential B vitamins, enjoy this lamb dish warm; with roasted root vegetables, a root vegetable puree or cooked greens. The teccino or dandy blend gives the cocoa rub a coffee flavor that’s complex and adds to the earthiness.

Cleanse, Gut, Refresh

Serves 2

prep time: 15 minutes

cooking time: 30 minutes (includes resting time)



For the Rub

2 tablespoons Dandy Blend or Teccino (optional but recommended)

2 tablespoons cocoa powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground fennel seed

½ teaspoon sea salt

1-2 racks of lamb (or 1 pound of loin)

2 tablespoons coconut oil



Preheat oven to 400F.

In a small bowl combine the ingredients for the rub. Mix to combine. Place most of the mixture onto a plate or glass container.
Press the flesh of the lamb into the rub and coat evenly all over. Shake off the excess.

Extra rub can be refrigerated and used later (up to several months). It works with chicken, beef (for the Gut Program), and portobello mushrooms.



Prepare a grill or heat a heavy bottomed pan (oven-proof) over medium-high heat. Melt the coconut oil in it, and when the oil is smoking, place the lamb, rub side down, onto the pan.
Sear until brown, about 2-3 minutes, then flip and sear on all subsequent sides for a few more minutes before placing into the oven to warm through.


Depending on the thickness of the lamb, roast for 8-10 minutes. I prefer lamb to be more on the medium-rare side (if using a meat thermometer, about 100F internally).

Remove from the oven and let rest on the cutting board for a few minutes before slicing.


Serve warm with your choice of sides.
Curried Celery Root Salad, Wild Rice Stuffed Acorn Bowl and Roasted Brussels Sprouts with Coconut are great options.


Recipe//Frank Giglio
Photography//Jenny Nelson
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