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Author Notes: This dish was inspired by a Persian Lamb dish called Fesejan, which is lamb stewed in a rich, spicy, pomegranate walnut sauce. Here, I used my favorite piece of lamb - a rack, and added a coffee / cocoa rub, and then use the roasting juices and more coffee to make a rich pomegranate cream sauce, with a hint of orange to it. The cream is a lovely, rich, tart sauce. The recipe calls for cocoa powder and espresso powder instead of crushed cacao nibs and crushed coffee beans because I found that it sticks to the meat better. Sprinkle pomegranate seeds over the lamb and serve with a side salad dressed with pomegranate seeds to compliment. —Burnt Offerings
Serves 2 generously
Coffee Rub for Rack of Lamb
- 1 rack of lamb (7-8 chops, about 1+ pound), trimmed, frenched, and fat cap removed. Bring to room temperature before cooking
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 large clove of garlic, smashed
- 2 teaspoons unsweetened cocoa powder, I use Ghirardelli
- 1 teaspoon instant Espresso powder
- 1 teaspoon fresh orange zest
- 2 teaspoons Grapeseed or canola oil - need an oil with a high smoking temp. Don't use olive oil.
Coffee Pomegranate Cream Sauce
- 1 cup freshly brewed French Roast coffee
- 1 teaspoon brown sugar
- 2 tablespoons Pomegranate Molasses
- 1 tablespoon Bourbon
- 2 tablespoons Fresh orange juice
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon pepper
- 1/4 cup heavy cream
- Heat the oven to 400' and use a skillet with an oven proof handle. If you're not using a non stick skillet, you may want to use a TBL of oil instead of 2 tsp.
- Mash the garlic, salt and sugar into a paste in a mortar and pestle. Add the cocoa, espresso, and orange zest, and create a thick paste. If the paste is too dry, add a drop or two of vegetable oil.
- Rub the lamb with the coffee/cocoa paste all over, pressing it into the rack of lamb.
- Place the rack upright in the skillet with the rib side down, and place into the oven to roast until it reaches an internal temp of 140-145' for medium rare - about 20-25 minutes.
- When the lamb is done, remove it from the skillet to a plate or carving board to rest at least 10-15 minutes, while you make the sauce.
- In the lamb skillet, over medium heat, deglaze the skillet with the coffee, stirring up any roasted bits.
- Add the brown sugar, molasses, bourbon, orange juice and zest. Stir well to dissolve and bring to a boil.
- Reduce heat and reduce the sauce to 1/2 its volume at a gentle simmer.
- Once the coffee syrup has reduced, add the salt, pepper, cream and any accumulated juices from the resting lamb, adjust seasonings as needed. Let simmer for another 3-5 minutes or so until slightly thickened.
- Slice lamb and pour sauce over. Scattered pomegranate seeds on top gives some nice crunch.
- This recipe was entered in the contest for Your Best Recipe with Coffee