Mix dry ingredients together and evenly coat the racks of lamb.
Preheat the oven to 400 degrees F.
In a large, ovenproof saute pan, heat vegetable oil on high heat until lightly smoking. Carefully sear lamb on both sides quickly. Remove the pan from stove and place in the oven. Bake until lamb reaches an internal temperature of 120 degrees F. Cooking time will vary with individual's oven. Let chops rest for 5 minutes and then cut into portions.
To serve, place 1/2 of the truffle-taro mash in piping bag and pipe in round flower shapes on the plates. Serve 3 chops next to truffle taro mash. Drizzle some of the pineapple peach chutney on top of the lamb. Drizzle the berry jus sauce over and in front of the lamb.
Truffle Taro Mash:
Boil the potatoes until tender and drain. Steam the taro until tender. Pass both potatoes and taro separately through a ricer and into separate containers. Incorporate butter and cream into the Yukon mash and season with salt and pepper, to taste. Gently fold in the taro mash and truffle oil until just mixed. Adjust seasonings, to taste. Set aside.
Pineapple Peach Chutney:
Soak dried raisins and peaches in 1/2 cup of warm water to soften. Mix remaining ingredients in a bowl. Put all ingredients in a medium saute pan and cook on medium heat until the fruit is tender and the sugar begins to caramelize into a golden brown. Remove from heat. Remove cinnamon sticks, cloves and star anise. Set aside
Berry Jus:
In a saucepan, add the lamb stock and bring to a boil. Cook until reduced to 1 1/2 cups.
In a separate, small, 2-quart saute pan, saute carrots, celery, and onions in vegetable oil until all vegetables are caramelized and golden brown in color. Pour in 3 cups of red wine and reduce until almost dry and no liquid remains. Add lamb stock, coffee, bay leaves, peppercorns, and thyme. Add fresh raspberries, (or substitute for any berry of your choice) and blackberry jam. Cook until reduced to 1 cup. Strain through fine mesh strainer and add salt and pepper, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1044.85 Kcal (4375 kJ)
Calories from fat	610.53 Kcal
		% Daily Value*
Total Fat	67.84g	104%
Cholesterol	66.5mg	22%
Sodium	23353.79mg	973%
Potassium	1362.55mg	29%
Total Carbs	157.28g	52%
Sugars	43.41g	174%
Dietary Fiber	8.51g	34%
Protein	5.8g	12%
Vitamin C	38.4mg	64%
Vitamin A	0.4mg	12%
Iron	78.8mg	438%
Calcium	138mg	14%

Amount Per 100 g
Calories	121.11 Kcal (507 kJ)
Calories from fat	70.77 Kcal
		% Daily Value*
Total Fat	7.86g	104%
Cholesterol	7.71mg	22%
Sodium	2706.96mg	973%
Potassium	157.93mg	29%
Total Carbs	18.23g	52%
Sugars	5.03g	174%
Dietary Fiber	0.99g	34%
Protein	0.67g	12%
Vitamin C	4.4mg	64%
Iron	9.1mg	438%
Calcium	16mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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