The peppercorns and garlic enhance the lamb while the small amount of chocolate gives the sauce a great colour and rich flavour.

1 tbsp (15 mL) black peppercorns
2 boneless lamb loins, about ½ lb (250 g) each
Sea salt
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) finely chopped garlic
1 cup (250 mL) unsalted or low-salt lamb or chicken stock
½ oz (15 g) dark bittersweet 72% chocolate, chopped

1. Preheat the oven to 200°F (100°C).

2. Coarsely crush the peppercorns in a mortar with a pestle. Sprinkle the pepper over the lamb and then season with salt.

3. Heat the oil in a large frying pan until very hot. Add the lamb and cook for 4 to 5 minutes per side. Transfer to a dish and keep warm in the oven.

4. Remove the pan from the heat, add the garlic and stir. Return the pan to low heat and cook, stirring, until the garlic just begins to colour. Pour in the stock stirring to deglaze the pan and bring to a boil. Boil until the stock is reduced to about ¼ cup (50 mL), then add the chocolate, stirring until melted. Check the seasoning.

5. Slice the lamb into thick slices and serve with the sauce.

Serves 4