Skip to main content

Lamb Lollipops with Coffee-Pepper Sauce #SundayFunday


Today the Sunday Funday group is writing about and sharing coffee recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week, Renu is hosting. "Anything in which coffee is added," she wrote. Here's the #SundayFunday coffee line-up...
My Coffee Love Affair

I have loved coffee since college. And my thirteen months in Italy just cemented that love affair though I rarely drink "American" coffee and I vehemently rally against corporate coffee because I love to taste the coffee and not just an abundance of milk and sugar.


I even roasted my own coffee beans after I wrote an article for Edible Monterey Bay back in 2013. And it's not just a beverage. It's an earthy ingredient that adds an intriguing depth of flavor. You can see coffee, coffee extract, and/or coffee liqueur in my Earthy Braised Lamb Shanks, Dirty Chai Mini Bundts, Kahlua Truffles, Chocolate Caramel Cauldrons (photo above), and more! 

Lamb Lollipops with Coffee-Pepper Sauce

But for this, I really wanted to use coffee in a savory and landed on lamb lollipops with a coffee rub and a coffee-pepper sauce.

Ingredients 
serves 4 as an appetizer (2 ribs per person)
  • rack of lamb with 8 ribs, sliced into lollipops
  • freshly ground salt
  • freshly ground pepper
  • olive oil
  • sixteen 1/2 teaspoon minced garlic
  • sixteen 1/2 teaspoon smoked paprika
  • sixteen 1/2 teaspoon espresso-ground coffee
  • sixteen 1/2 teaspoon unsweetened cocoa powder

Coffee-Pepper Sauce
  • 1/2 cup lamb (or beef) stock
  • 1/2 cup brewed coffee
  • 1/4 cup red wine
  • 1/4 cup unsweetened chocolate (I used a 100% cacao solids bar), chopped
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • pinch of cayenne

Procedure

Season each side of lamb liberally with salt and pepper. Spoon 1/2 teaspoon minced garlic, 1/2 teaspoon coffee grounds, 1/2 teaspoon smoked paprika, and 1/2 teaspoon unsweetened cocoa powder on each lollipop. Flip over and repeat. Let meat stand for at least 10 minutes, longer, if you have time.

Heat olive oil in a skillet on medium heat. Once hot, add the lamb and sear for 1 minute and flip it over. Cook for 4 to 5 minutes on the second side. Flip over again. This time cook for 3 to 4 minutes. At a total of 4 to 5 minutes per side, these were medium done.


Adjust cooking time to your preferred doneness. While the lamb rests, make your sauce.


Chocolate Pepper Sauce
Pour stock, coffee, and wine into a large skillet. Whisk in garlic, black pepper, smoked paprika, and cayenne. Bring to a boil. Add in chocolate and remove from heat. Let stand for 3 minutes, then whisk until smooth. Return to heat and reduce until desired thickness.  


To Serve
Place lollipops on a serving platter and drizzle with sauce.

That's a wrap on the #SundayFunday coffee event. We'll be back next week as we share taco recipes with Wendy leading the discussion. Stay tuned...

Comments

  1. I love using coffee and chocolate in savory recipes. This sounds delicious to me.

    ReplyDelete
  2. A clever idea to use both coffee and chocolate for a peppery sauce. Must be so delicious.

    ReplyDelete
  3. I love how these flavors are perfect complement to meat!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa