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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.
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