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I adapted this wonderful recipe from the cookbook called The Wine Lover's Cookbook - Great Recipes For The Perfect Glass of Wine, by Sid Goldstein, published by Chronicle Books,
1999.
Sid Goldstein says in the book, "As pinot noir ages, it picks up some gracefully, coffee-like
notes. This dish was created to try to mirror this characteristic as well as accentuate
the vanilla character that results from barrel aging. If the recipe sounds a little 'over
the top,' don't be intimidated. It is a quite flavorful and wonderful way to heighten the
character of almost any red wine, particularly those that have aged for a while.
View my six-course dinner menu
(includes recipes) using this
wonderful
lamb recipe.
More of Linda's
wonderful
Lamb Recipes.
Also learn
How To Cook
Perfect Boneless Leg of Lamb.
Coffee- and Spice-Rubbed Lamb with Coffee-Vanilla Sauce
Recipe Type:
Lamb,
Wine,
Coffee
Yields:
4 servings
Prep time: 20 min
Cook time: 16 min
Ingredients:
Coffee Marinade (see recipe below)
4 boneless, tied lamb sirloin or tenderloin rolls (about 5 ounces each) or 8 double-thick lamb chops
or rack of lamb chops
2 tablespoons
olive
oil
1 cup coarsely-chopped shitake mushrooms
2 tablespoons minced shallots
1 1/2 cups red
wine*
1 (6-inch) vanilla bean, split lengthwise
1 tablespoon chopped fresh
mint leaves
2 cups lamb or chicken stock
1/4 cup freshly-brewed
coffee
1/2 teaspoon honey
1 teaspoon cornstarch mixed with 1 teaspoon cold water (optional)
1 to 2 tablespoons butter at room temperature
Coarse
salt and freshly-ground black
pepper to taste
Mint sprigs for garnish
* Use the same type of wine that you will be serving to drink with this dish.
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.
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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
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