Coffee Rubbed Lamb Chops
Cast iron cooking is FUN and delicious. I love to make lamb in a hot cast iron pan, but you need to make sure it’s done to perfection. Want to know my tricks?
#1 – Season the pan with an herbed butter, like Banner Butter:
#2 – Marinate at room temp! I ONLY use a little olive oil and red wine to marinate for an hour in a Ziploc on the counter. THEN, I remove the chops and season them with my Chicory & Coffee Rub (see below).
#3 – Get the pan hot! You’ll need to sear the flat sides of the lamb before you reduce the heat and add in a little red wine. Make sure you heat the pan first, then right before you cook the lamb, melt the butter.
#4 – Sear for 2, simmer for 3. Sear each chop for 2 minute per side. Then reduce to medium heat and pour in a little red wine. Let simmer for 3 minutes per side. This will give you a perfect medium/rare cook.
#5 – Let the meat rest… on a cutting board or plate before serving. If you have a juicy lamb you need to let the meat rest so that you retain the juices. Also, no one wants lamb juice all over their plate… let it rest for 3 – 5 minutes while you plate the side dishes!
AMAZING COFFEE/CHICORY RUB:
- 1 cup coffee/chicory grinds (decaf)
- 4 tablespoons pink sea salt
- 3 tablespoons garlic powder
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons coconut sugar
- 1 tablespoon cinnamon
- 1/2 tablespoon each: nutmeg, cayenne or chili pepper, black pepper
- Dash of ground cloves