Description
Tender Coffee-Rubbed Lamb Chops with a bold, aromatic crust paired with a glossy blackberry reduction. This elegant yet simple dish balances deep roasted flavors with sweet and tangy notes for a restaurant-worthy dinner at home.
Ingredients
Scale
- 8 small lamb chops, about 1 inch thick
- 1 tablespoon finely ground coffee
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup fresh blackberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
Instructions
- Remove the lamb chops from the refrigerator and let them rest at room temperature for about 20 minutes before cooking.
- In a small bowl, combine finely ground coffee, brown sugar, smoked paprika, salt, and black pepper.
- Pat the lamb chops dry with paper towels and rub olive oil evenly over both sides.
- Coat the lamb chops evenly with the coffee spice mixture, pressing gently to adhere.
- Heat a cast iron skillet over medium high heat.
- Sear the lamb chops for 3 to 4 minutes per side for medium rare, depending on thickness.
- Transfer the lamb chops to a plate and let them rest for 5 to 10 minutes.
- In a small saucepan, combine blackberries, balsamic vinegar, honey, and minced garlic. Simmer over medium heat for 8 to 10 minutes until slightly thickened.
- Spoon the warm blackberry reduction over the rested lamb chops and serve immediately.
Notes
- Medium rare lamb is about 57 degrees Celsius internal temperature.
- Do not overcrowd the pan to ensure a proper sear.
- Strain the reduction for a smoother sauce if desired.
- The blackberry reduction can be prepared up to 2 days in advance and refrigerated.
Nutrition
- Serving Size: 2 lamb chops
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
