Garlic & Ham-Wrapped Roasted Lamb with Cocoa-Butter Glaze

A decadent roast featuring salty ham and aromatic garlic, finished with a rich pan sauce that uses a touch of milk chocolate to add unexpected depth and silkiness.

Ingredients

• 1 Lamb leg (3–4 lbs)
• 6–8 slices of Ham
• 6 cloves Garlic, minced
• 4 tbsp Butter
• 1 oz Milk chocolate, finely chopped
• Salt and pepper
• 1 tbsp Vinegar (red wine or apple cider preferred)

Instructions

The chocolate is used sparingly to create a savory, mole-style richness rather than a sweet flavor.

1. Preheat oven to 375°F (190°C). Season the lamb leg generously with salt and pepper.
2. Using a small knife, make several shallow slits in the lamb and stuff the minced garlic into the openings.
3. Wrap the lamb leg tightly with the ham slices, pressing them against the meat to create a salty crust.
4. Melt 2 tbsp of butter in a large oven-proof pan over medium-high heat. Sear the lamb on all sides until deeply browned.
5. Transfer the pan to the oven and roast until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Remove the lamb from the pan and let it rest on a cutting board.
7. Place the pan back on the stove over low heat. Add the vinegar to deglaze, scraping up all the browned bits from the bottom.
8. Whisk in the remaining 2 tbsp of butter and the finely chopped milk chocolate. Stir constantly until the chocolate has melted into a smooth, glossy sauce.
9. Slice the lamb and drizzle the cocoa-butter pan sauce over the meat.

Serve with crusty bread to soak up the rich, savory sauce.