Photo by Kelly Cline
This recipe was adapted by myself (Linda Stradley) and Chef Mark Tafoya, chef/owner of
ReMARKable Palate Personal Chef Service in New York, NY. This recipe was adapted from the cookbook called
The Wine Lover's Cookbook - Great Recipes For The Perfect Glass of Wine, by Sid Goldstein.
Chef Mark says,
"This Lamb and mint are a classic pairing. I wanted to showcase this
wonderful combination in a more provocative way, so I adapted a favorite
recipe to punch up the spiciness. The fennel used in the marinade adds
brightness, and the coffee used in both the marinade and sauce adds a
burst of unexpected richness to the flavor profile of this dish. As with
all coffee recipes, we recommend using the highest-quality beans you can
find, grinding them just before use (you can use the same type of beans
for both the grounds and liquid espresso)."
More of Linda's wonderful
Lamb Recipes. Also learn
How To Cook Perfect Boneless Leg of Lamb.
Don't forget to check out my
Coffee- and Spice-Rubbed Lamb dinner menu which includes this
Coffee Spiced Lamb with Minted Coffee Sauce.
Coffee Spiced Lamb with Minted Coffee Sauce
Recipe Type:
Lamb,
Wine,
Coffee,
Mushrooms,
Mint
Yields: 4 servings
Prep time: 20 min
Cook time: 16 min
Ingredients:
8 double-thick lamb chops
Coffee Marinade (see recipe below)
Mushroom Sauce (see recipe below)
Preparation:
Prepare Coffee Marinade.
Place lamb in large non-reactive dish and cover with the prepared Coffee Marinade, rubbing the marinade onto the meat.
NOTE: I like to use large re-sealable plastic bags for the marinating. Cover and refrigerate for approximately 3 to 4 hours.
Prepare Mushroom Sauce; set aside.
When ready to cook, remove from
refrigerator 1 hour before grilling to bring to room temperature. When ready to grill, preheat barbecue grill to medium-high heat (350 degrees F).
Remove lamb from the marinade and wipe off most of the marinade.
Place lamb on the hot grill and 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 and tent with foil, allowing meat to rest for 5 to 10 minutes before serving.
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 two (2) lamb chops per serving on individual serving plates, with bones crossing. Spoon prepared warm Mushroom Sauce over the lamb chops, and garnish with a
sprig of mint.
Chef’s Note: This dish would go well with a side of
Perfect Mashed Potatoes and steamed baby vegetables. Mound the potatoes in the center of the plate
with the lamb leaning against them and spoon sauce over the chops. Place vegetables opposite lamb and garnish the plate with a sprig of mint.
Makes 4 servings.
Coffee Marinade:
2 teaspoons
garlic finely chopped
1 tablespoon dark roast coffee beans, finely ground
1/4 cup
olive oil
1/2 cup Pinot Noir
wine
1/2 teaspoon whole mixed
peppercorns
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon
coriander seeds
2 teaspoons fresh
thyme, chopped
1/2 teaspoon coarse
In a large bowl or jar, combine the garlic, coffee beans, olive oil, and wine; set aside.
Grind the dried spices in a spice grinder, coffee grinder, or mini grinder, allowing the spices to settle before removing the lid. Mix with the
rest of the prepared marinade ingredients.
Mushroom Sauce:
1 cup chanterelle mushrooms (or best variety available), sliced
1 large shallot, minced
1 tablespoon butter
1 tablespoon
olive oil
1 1/2 cups Pinot Noir
wine
2 tablespoons fresh
mint leaves, chopped
2 cups chicken stock (use lamb stock if available)
1/4 cup freshly-brewed espresso
coffee
1/2 teaspoon honey
1 tablespoon cornstarch mixed with 1 tablespoon cold water
1 1/2 tablespoons butter, at room temperature
Kosher salt and freshly ground black pepper, to taste
Sauté the mushrooms and shallots in butter and olive oil over medium-high heat until
shallots are translucent and mushrooms have
given off their liquid. Add the wine and bring
to a boil; boil for 2 minutes. Stir in mint,
chicken stock, espresso coffee, and honey: reduce the
sauce by half.
Stir in cornstarch mixture bit by
bit to thicken sauce to desired consistency.
Remove from heat and add butter.
Adjust
seasoning (salt and pepper) to taste. Keep the sauce warm until service.
