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
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Ingredients
- Coffee Rub for Rack of Lamb
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1
rack of lamb (7-8 chops, about 1+ pound), trimmed, frenched, and fat cap removed. Bring to room temperature before cooking
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1 teaspoon
sugar
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1/2 teaspoon
salt
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1
large clove of garlic, smashed
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2 teaspoons
unsweetened cocoa powder, I use Ghirardelli
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1 teaspoon
instant Espresso powder
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1 teaspoon
fresh orange zest
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2 teaspoons
Grapeseed or canola oil - need an oil with a high smoking temp. Don't use olive oil.
- Coffee Pomegranate Cream Sauce
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1 cup
freshly brewed French Roast coffee
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1 teaspoon
brown sugar
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2 tablespoons
Pomegranate Molasses
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1 tablespoon
Bourbon
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2 tablespoons
Fresh orange juice
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1/2 teaspoon
Kosher salt
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1/4 teaspoon
pepper
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1/4 cup
heavy cream
Directions
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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.
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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.
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Rub the lamb with the coffee/cocoa paste all over, pressing it into the rack of lamb.
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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.
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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.
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In the lamb skillet, over medium heat, deglaze the skillet with the coffee, stirring up any roasted bits.
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Add the brown sugar, molasses, bourbon, orange juice and zest. Stir well to dissolve and bring to a boil.
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Reduce heat and reduce the sauce to 1/2 its volume at a gentle simmer.
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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.
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Slice lamb and pour sauce over. Scattered pomegranate seeds on top gives some nice crunch.
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