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coffee rubbed lamb chops

Coffee Rubbed Lamb Chops

Bold coffee flavored lamb chops
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Modern Soul Food
Servings: 2 people
Calories:
Author: Marwin Brown

Ingredients

Coffee Rub

  • 2 tablespoons ancho chili powder.
  • 2 tablespoons finely ground espresso.
  • 1 tablespoons smoked sweet paprika.
  • 2 tablespoons dark brown sugar.
  • 1 teaspoon dry mustard.
  • 1 tablespoon kosher salt.
  • 2 teaspoons ground black pepper.
  • 1 teaspoon ground coriander.
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder

Coffee Sauce

  • 1 tablespoon coffee rub
  • 3 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • juice from ½ small lemon
  • Fresh basil finely chopped
  • Fresh Mint finely chopped

Lamb Chops

  • 4 lamb rib chops
  • Coffee Rub
  • Coffee Sauce

Instructions

Make the rub

  • Mix all ingredient well in a mixing bowl. Reserve a tablespoon for use in the sauce.

Make the sauce

  • Take 1 tablespoon of the coffee rub and mix with all the other ingredients

Make the Lamb Chops

  • Pat lamb chops dry then let sit until it reaches room temperature. Rub each chop generously with coffee rub. This can be done up to an hour before actually cooking.
  • Pre-heat oven to 300 degrees fahrenheit. Place lamb chop on a baking sheet and roast for 20 minutes.
  • Just before removing the lamb out of the oven, add a tablespoon of vegetable oil or other high-temp-friendly oil to a large heavy cast-iron skillet, then set it to preheat over your strongest burner.
  • As soon as that oil starts smoking, add the lamb and sear each 1 minute per side.
  • Remove lamb chops from the skillet and let rest for 2-3 minutes. Serve with the coffee sauce

Video

Notes

  • If you're still concerned about any gaminess, trim some of the fat off the lamb. Fat is what holds both that gamey flavor and odor. Trim, but don't shave as you want to leave some essential fat for moistness.
  • The recipe calls for a reverse sear, but you can actually switch the order if you like. I've seared first and finished in the oven to great results.
  • Don't crowd the pan. Chops should have room to breathe which will aid in getting nice caramelization resulting in more flavor and a nice crust.
  • Let the chops rest when done cooking. Resting proteins allows for the juices to redistribute evenly throughout resulting in a nice juicy cut.
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