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 degrees 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.
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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 Recipe:
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 Recipe:
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
Saute 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.