Preparation:
Prepare Coffee Marinade. Place lamb in a large glass dish. Pour marinade over lamb and rub in thoroughly on all sides. Refrigerate, covered, for 3 to 4 hours.
Remove from marinade and wipe off most (but not all) of coffee mixture with paper towels.
In a large sauté pan or skillet over medium heat, sauté olive oil, mushrooms, and shallots for 4 to 5 minutes. Add red wine, vanilla bean, and mint; bring to a boil.
Reduce heat to a simmer and reduce wine by half. Stir in lamb or chicken stock, coffee, and honey; reduce by half.
Remove vanilla bean. Stir in cornstarch mixture to thicken sauce if desired. Remove from heat, swirl in butter and season with salt and pepper to taste.
Keep warm until ready to serve.
Prepare a hot grill. Cook lamb for 7 to 8 minutes per side or until medium-rare and an internal thermometer registers 125°F
(use a
meat thermometer to test for doneness). Remove from grill, cover loosely with aluminum foil,
and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is
removed from the oven) and the juices redistribute.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
To serve, place lamb rolls or lamb chops on individual serving plates and top with mushroom sauce. Garnish with mint sprigs.
Makes 4 servings.
COFFEE MARINADE:
2 teaspoons finely-chopped
garlic
1 1/2 tablespoons chopped fresh
mint leaves
1 tablespoon finely-ground coffee
1/4 cup
olive oil
1/3 cup red
wine*
1/4 teaspoon whole mixed
peppercorns
1/4 teaspoon cumin seeds
1/4 teaspoon mustards seeds
1/4 teaspoon
coriander seeds
2 teaspoons chopped fresh
rosemary or 1 teaspoon dried rosemary
1/4 teaspoon coarse or sea
salt
* Use the same type of wine that you will be serving to drink with this dish.
To make marinade, combine garlic, mint, coffee, olive oil, and red wine
in a small non-reactive mixing bowl. Using a mortar and pestle (or
electric coffee/spice grinder), grind peppercorns, cumin seeds, mustard seeds, coriander seeds, rosemary, and salt. Add to coffee mixture and whisk thoroughly.
Recommended wine: Pinot Noir
Alternative wine: Cabernet Sauvignon
