Chocolate Indulgence Dinner: Spiced Cocoa Dry Rub on Lamb Kabobs

Wines: Wines: Rulo Syrah 2005 (Washington)

                VaPiano Syrah 2005 (Washington)

This cocoa spice rub works especially well with lamb. Although the smell of this rub is quite chocolate-y, the flavor on the grilled meat is very subtle. A whole butterflied leg of lamb can be used.

Makes 1 1/2 cups, enough for 5 pounds of lamb

Ingredients

1 cup Cocoa Powder (unsweetened)

1/4 cup Kosher salt

2 teaspoons dried red pepper flakes, chopped fine

1/2 teaspoon ground cloves

2 tablespoons granulated sugar

4 pounds lamb shoulder and/or leg, cut into 1-1/2 inch cubes

2 red onions

Directions

Combine all ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the pepper flakes are crushed into a fine powder. Store leftovers in a tightly covered jar for up to one month.

Generously coat the lamb cubes with the dry rub. Using metal skewers, alter the lamb cubes with pieces of red onion. Let the lamb marinate for up to 12 hours or overnight in the refrigerator.

Light the grill. Remove the lamb from the refrigerator and bring to room temperature before grilling. Grill over direct coals, turning once after 5 minutes. If grill has a lid, cover the meat while it is grilling. Using an instant read thermometer, check the internal temperature of the lamb cubes and remove when the temperature reaches 125 degrees F for medium-rare meat.