Coffee & Spice-rubbed Lamb with Coffee-Vanilla Sauce
Featured by Steele Wines in the Gold Wine Club.
Description
The coffee aromas and flavors bring a heightened taste to the barrel aged Pinot Noir from your latest wine membership shipment from Gold Medal Wine Club.
Yield: 4Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ingredients
Marinade
• 2 teaspoons chopped garlic
• 1 and 1/2 tablespoons chopped fresh mint
• 1 tablespoon finely ground coffee
• 1/4 cup olive oil
• 1/3 cup red wine
• 1/4 teaspoon whole mixed peppercorns
• 1/4 teaspoon cumin see
• 1/4 teaspoon mustard seed
• 1/4 teaspoon coriander seed
• 2 teaspoons chopped fresh rosemary (1 teaspoon dried)
• 1/4 teaspoon kosher salt
Lamb
• 4 boneless, tied lamb sirloin rolls (about 2 pounds) or 8 double-thick lamb chops (about 6 pounds), trimmed of fat
• 2 tablespoons olive oil
• 1 cup coarsely chopped shiitake mushrooms
• 2 tablespoons minced shallots
• 1 and 1/2 cups red wine
• 1 6-inch vanilla bean, split lengthwise
• 1 tablespoon chopped fresh mint
• 2 cups lamb or chicken stock
• 1/4 cups freshly brewed coffee
• 1/2 teaspoon honey
• 1 teaspoon cornstarch mixed with 1 teaspoon cold water
• 1 tablespoon unsalted butter at room temperature (optional)
• Kosher salt and freshly ground pepper
• Garnish with mint sprigs
Instructions
To make marinade, combine garlic, mint, coffee, olive oil, and wine in a small nonreactive mixing bowl. Using a mortar and pestle (or electric coffee/spice grinder), grind peppercorns, seeds, rosemary and salt. Add to coffee mixture and whisk thoroughly.
Place lamb in a large glass dish. Pour marinade over lamb and rub in thoroughly on all sides. Refrigerate, covered, for 3 to 4 hours. Remove from marinade and wipe off most but not all of coffee mixture with paper towels.
In a large saute pan or skillet over medium heat, saute olive oil, mushrooms, and shallots for 4 to 5 minutes. Add red wine, vanilla bean, and mint and bring to a boil. Reduce heat to a simmer and reduce wine by half. Stir in stock, coffee, and honey and reduce by half. Remove vanilla bean. Stir in cornstarch mixture to thicken sauce. Remove from heat, swirl in butter, and season to taste, keep warm.
Prepare a hot grill. Cook lamb for 7 to 8 minutes per side, or until medium-rare.
To serve, place lamb rolls on plates and top with sauce. Garnish with mint sprigs.
