2 cloves garlic, minced
3 1/2 tbsp whole-grain panko bread crumbs
2 1/2 tbsp cacao nibs
1 tbsp minced fresh rosemary leaves
1 bosc pear, peeled, cored and diced
1 cup dry red wine
2 tbsp balsamic vinegar (TIP: Opt for a high-quality balsamic for an extra-rich sauce. If you can find a chocolate-infused artisan balsamic vinegar, that would work well here too.)
1 tsp arrowroot starch
1 8-rib rack of lamb (about 1 lb), frenched (TIP: A Frenched rack of lamb has the meat and fat removed from the bottom of the bone. For ease, ask your butcher to do it for you.)
1/4 tsp each sea salt and fresh ground black pepper
1 tbsp olive oil

2 cloves garlic, minced 3 1/2 tbsp whole-grain panko bread crumbs 2 1/2 tbsp cacao nibs 1 tbsp minced fresh rosemary leaves 1 bosc pear, peeled, cored and diced 1 cup dry red wine 2 tbsp balsamic vinegar (TIP: Opt for a high-quality balsamic for an extra-rich sauce. If you can find a chocolate-infused artisan balsamic vinegar, that would work well here too.) 1 tsp arrowroot starch 1 8-rib rack of lamb (about 1 lb), frenched (TIP: A Frenched rack of lamb has the meat and fat removed from the bottom of the bone. For ease, ask your butcher to do it for you.) 1/4 tsp each sea salt and fresh ground black pepper 1 tbsp olive oil

Preheat oven to 350. In a small food processor, pulse together garlic, panko, cacao nibs and rosemary until finely ground. Pour onto a plate.
To a small saucepan, add pear, wine and vinegar. Bring to a simmer on medium-high and continue simmering for about 10 minutes, until mixture is reduced to about 2/3 cup. Meanwhile, in a small bowl, stir together arrowroot and 2 tbsp water until smooth. Reduce heat to medium-low and stir in arrowroot mixture. Continue cooking another 2 to 3 minutes, until smooth and thickened. Turn off heat and cover to keep warm.
Separate chops by slicing with a sharp knife. Sprinkle chops with salt and pepper and dredge through cacao mixture, turning to coat all sides.
In a large ovenproof skillet on medium-high, heat oil. Add chops and sear for 1 minute per side, until browned. Turn off heat and transfer skillet to oven. Roast 4 to 5 minutes for medium-rare doneness or 5 to 6 minutes for medium doneness. Divide chops among serving plates and top evenly with sauce. Serve with a side of sauteed vegetables such as rapini.