Lamb loin with chocolate port sauce recipe

• 0.5 lamb loin, 800g - 900g
• 2 packs salami and/or prosciutto
• 1 bunch of mint
• 1 glug olive oil
• 400 ml (14.1fl oz) beef stock
• 100 ml (3.5fl oz) ruby port
• 1 cardamom pod
• 1 clove garlic
• 1 bay leaf
• 1 star anise
• 3 black peppercorns
• 1 tsp soy sauce
• 20 g (0.7oz) high-quality dark chocolate

1. For the sauce: bring the stock and port to the boil and add the spices.
2. Simmer for an hour, then strain.
3. Return to the heat and boil to reduce.
4. When you have about 100ml, stir in the chocolate and the soy sauce.
5. Unwrap the lamb and fry in olive oil for 1 minute on each side, then transfer to a 200 degrees C oven and cook for another 8-10 minutes, to medium rare.
6. While the lamb is resting, finely chop the mint leaves and spread out on the board.
7. Roll the lamb in the mint to give it a green coating, then slice the lamb and plate.
8. Spoon the sauce over each dish and serve with salad leaves and salami or prosciutto.

lamb loin, mint, olive oil, beef stock, port, cardamom, clove garlic, bay leaf, anise, black peppercorns, soy sauce, chocolate

Taken from www.lovefood.com/guide/recipes/16359/lamb-loin-with-chocolate-port-sauce-recipe (may not work)