Coffee Spiced Lamb Chops

Coffee isn’t only meant for breakfast! Ground coffee powder makes a truly tasty spice rub that creates a deeply savory crust on meat, adding a rich, smoky, and earthy depth that you can't get from salt and pepper alone. These coffee rubbed lamb chops are infused with warming, fragrant spices and rich coffee grounds for a flavour that's both unique and delicious.

	Coffee Rub	Sumac Onions
8 Lamb chops ½-¾ tsp Fine sea salt 3 tbsp Tallow, melted or olive oil ½ Lemon 5 Spring onions, trimmed and sliced lengthways in half Fine sea salt	1 tbsp Espresso powder Seeds from 15 cardamom pods, finely crushed 1 tsp Cumin seeds, finely crushed using a pestle and mortar 1¼ tsp Chipotle chilli flakes ¾ tsp Smoked paprika powder 1 tsp Soft light brown sugar	1 Small red onion, finely sliced 2 tsp Sumac 1½ tbsp Lemon juice A pinch of sea salt

Combine all the ingredients for the rub in a medium bowl. Pat the lamb well dry on paper towels and season with sea salt. Coat well with the rub, then leave to marinate at room temperature for 1 hour or up to 3 hours.
Make the onions by placing all the ingredients in a bowl with a pinch of salt and using your fingers to massage everything together. Set aside to pickle gently while the lamb is marinating.
If you’ve refrigerated the lamb, be sure to bring it back up to room temperature before cooking. When ready, place a large cast-iron sauté pan over a medium-high heat. Toss the lamb with the melted tallow or olive oil. Once the pan is hot, cook the lamb chops for 2–3 minutes on each side, for medium-rare. Adjust the cook time if you prefer them more or less well done (or if they’re smaller or larger in size). Arrange them on a serving plate and pour over all but a couple teaspoons of the fat left in the pan, then squeeze over the lemon.
Return the pan to a medium-high heat with the spring onions and a tiny pinch of salt and cook for about 3 minutes, flipping over as necessary, until softened and lightly browned. Serve the lamb chops with spring onions and sumac onions.

2 comments:

Margaret D 10/10/26 12:33: Looks amazing and I just love lamb chops, Angie.
Judee 10/10/26 13:01: How interesting! I've never heard of using coffee as a spice rub. My mom loved lamb chops! She made them a few times a month when I was a kid.