Lamb in Coffee Sauce Recipe

Coffee and spices give a Mid-Eastern aromatic flair to delicious pan sauce served over lamb shoulder chops. Fast and easy to make. This is great served over cooked rice.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

• 6 lamb shoulder chops
• Kosher salt and freshly ground black pepper
• 1 teaspoon (about) olive oil
• 4 Tablespoons (1/2 stick) butter
• 1/3 cup strong coffee
• 1/3 cup honey
• 2 Tablespoons Worcestershire sauce
• 1/4 teaspoon mace
• 1/4 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/4 teaspoon curry powder
• 3/4 teaspoon lemon juice

Preparation:

Season lamb chops with salt and pepper. Heat a heavy, deep skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the pan. Sear lamb on both sides, turning only once. (Do this in two batches if need be, adding a little more olive oil if necessary.) Remove to a platter.

Reduce heat to medium-low. To the same skillet, add butter, stirring until melted. Whisk in coffee, honey, Worcestershire sauce, mace, cardamom, cinnamon, curry powder, and lemon juice, scraping up any browned bits into the sauce. Bring to a boil and simmer for 3 to 5 minutes, until thickened.

Return lamb shoulder chops to the skillet along with any accumulated juices. Turn to coat with sauce and simmer for 2 minutes to reheat before serving.

Yield: 4 to 6 servings