This recipe is the last of the three part series “Coffee Likes Lamb” which we started Tuesday with the Coffee Spiced Lamb Burger with Harissa Yogurt and continued yesterday with Coffee Spiced Lamb Shoulder.
Photo credit for images: The Workshop Kitchen
2 racks of lamb, bones Frenched but with fat cap still attached and scored in cross hatch pattern. (Your butcher can do this for you.)
Coffee spice mix (click here for Tuesday’s post for the recipe of the mix)
3 Tablespoons unsalted butter
Preheat oven to 375ºF.
Place the racks of lamb on a piece of parchment paper, and rub the spice mix into them, covering all surfaces. (Can also be done ahead of time, just wrap the racks in the same parchment and refrigerate until ready to cook.)
In a large heavy skillet set over medium-heat, melt 2 tablespoons butter until foamy. Lightly sear the racks all over. Interlace the bones so the racks fit into the pan, and add the remaining 1 Tablespoon butter as well as any spice mix left on the parchment paper.
Transfer pan to preheated oven, and roast the racks to desired doneness, about 125ºF on an instant-read thermometer for medium rare. Rest the lamb for at least 10 minutes, and then cut down between the bones. Divide the chops between plates, season lightly with sea salt, and spoon the spiced browned butter pan drippings over top. Serve with the cucumber salad.
1 Tablespoon lemon juice
1 clove garlic, pulverized
1/2 teaspoon coarse salt
1/2 teaspoon dried parsley
1/2 teaspoon dried mint
3 Tablespoons olive oil
Ahead of time: Combine dressing ingredients, and set aside. The garlic will sink to the bottom and macerate in the lemon juice so it will lose some of its “raw” flavor.
2 Kirby cucumbers, washed, halved lengthwise and thinly sliced
1/4 red onion, sliced thin
Ahead of time: Toss the cucumber and onion in a bowl, cover with a damp paper towel, and place in refrigerator until ready to dress and serve.
To serve: Toss cucumbers and onions with dressing, and serve immediately, so the cucumbers don’t soften.