Ingredients: |
Ingredients: 1/2 C. Olive Oil
1 1/2 T. Rosemary, Chopped
1 Large Garlic Clove, Smashed
2 Racks of Lamb, 1 1/2 lb. Each
1 T. Roasted Coffee Beans, Ground
1 tsp. Salt
1/2 tsp. Cardamom Powder
1/2 tsp. Chili Powder
2 tsp. Dijon Mustard
2 tsp. Beaten Egg Yolk
1/4 C. Fine Bread Crumbs
3 T. Dry Red Wine, Divided
1/2 C. Chicken Stock
2 T. Butter, Cold and Cubed
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Directions: |
Directions:Combine oil, rosemary and garlic in a large zip lock bag. Add the lamb, then seal the bag, forcing out excess air. Marinate in the refrigerate for 8-24 hours, turning the bag several times. Preheat oven to 400 degrees. Make the spice paste: stir together the coffee, salt, cardamom, chili powder, mustard, yolk and bread crumbs in a small bowl, add 2 T. of the dry red wine. just enough to make a paste. Refrigerate until ready to use. Remove the lamb from the marinade and pat dry; discard the marinade. Heat a dry, large, heavy saute pan over high heat until very hot. Reduce the heat to medium-high and brown the lamb, one rack at a time, about 3 minutes per side. Transfer fat side up, to a large roasting pan. Smear the spice paste on the fat side of the lamb. Roast until thermometer reads 125 degrees for medium rare, about 18-20 minutes. Transfer lamb to cutting board and let rest for 10 minutes. While the lamb is resting add the chicken stock and 1 T. wine in a sauce pan. Bring to a boil, then boil until reduced to the consistency of a sauce. remove from heat and whisk in the butter bit by bit until incorporated. Cut the lamb into chops and serve the sauce on the side. |
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