Coffee Spiced Lamb with Minted Coffee Sauce

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Photo by Kelly Cline

This recipe is adapted by myself (Linda Stradley) and Chef Mark Tafoya, chef/owner of ReMARKable Palate Personal Chef Service in New York, NY. Mark's recipe originally appeared in the online magazine called The Gilded Fork.

This recipe was adapted from the cookbook called The Wine Lover's Cookbook - Great Recipes For The Perfect Glass of Wine, by Sid Goldstein. 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."

Chef Mark says, "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)."

Check out more of Linda's wonderful Lamb Recipes.

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

8 double-thick lamb chops

 Coffee Marinade
2 teaspoons garlic, finely chopped
1 tablespoon dark roast coffee, 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
½1/2teaspoon coriander seeds
2 teaspoons fresh thyme, chopped
1/2 teaspoon coarse salt

For the sauce:
1 cup chanterelle mushrooms (or best variety available), sliced
1 large shallot, minced
1 tablespoon butter
1 tablespoon olive oil
1 ½ cups Pinot Noir wine
2 tablespoons fresh mint leaves, chopped
2 cups chicken stock (use lamb stock if available)
¼ cup freshly brewed espresso coffee
½ teaspoon honey
1 tablespoon cornstarch mixed with 1 tablespoon cold water
1 ½ tablespoons butter, at room temperature
Kosher salt and freshly ground black pepper, to taste

Prepare the marinade:
Grind the dried spices for the marinade in a spice grinder, allowing the spices to settle before removing the lid. Mix with the rest of the marinade ingredients in a non-reactive bowl.

Place lamb in large non-reactive dish and cover with marinade, rubbing spices and liquids into the meat. Cover and refrigerate for approximately 3 to 4 hours. Bring to room temperature before cooking.

For the sauce:
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.

Grill the lamb:
Remove lamb and wipe off most of the marinade.  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 to10 minutes before serving.

To serve:
Place 2 lamb chops per serving on the serving plates, with bones crossing.  Spoon warm sauce over the lamb chops, and garnish with a sprig of mint.

Chef’s Note: This dish would go well with a side of flavored 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.