Coffee Crusted Lamb Rack with Coffee & Milk Stout Bordelaise

Coffee Crusted Lamb Rack with Coffee & Milk Stout Bordelaise

By: Terry N. - Lawrenceville, GA - 2017 Recipe Contest Submission

"Inspired by the growing cold brewed coffee trend, I set out to discover a way to incorporate it into my cooking. Lamb seemed to pair well with stronger flavors like the intense dark coffee so I chose to add it to lamb's favorite friend, bordelaise sauce. However, the dish did not seem to do the coffee justice, so I crusted the lamb in coffee to ensure that the intense dark coffee was still the star of the show."

 

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

 

Ingredients

Featured ingredient: Death's Door Coffee 10 oz. Bag Ground

Coffee and Milk Stout Bordelaise:

  • 3 oz cold brewed Death's Door coffee (4 oz coarsely ground Death's Door coffee, 1L water)
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup beef stock
  • 1 tbsp shallots, minced
  • 2 tbsp rosemary, chopped
  • 6 oz left hand nitro milk stout
  • Salt, to taste

Coffee Crusted Rack of Lamb:

  • 2 racks of lamb
  • 2 tbsp vegetable oil
  • 2 oz Death's Door Coffee, coarsely ground
  • Salt & pepper, to taste

Vegetables:

  • 4 oz brussel sprouts
  • 3 oz chickpeas
  • Garlic Powder, Paprika, and Salt, to taste
  • Baby Kale Sprouts, to garnish

Instructions

Coffee and Milk Stout Bordelaise:

  1. For the cold brewed coffee, coarsely grind the coffee and soak in the water. Then strain after 12 hours.
  2. In a small pan, melt the butter
  3. Add the flour to create a roux
  4. Cook the roux until it reaches the color of a deep caramel brown
  5. Slowly add the stock, whisking constantly. Simmer until it reaches a loose gravy consistency
  6. Add the shallots, rosemary, and stout, whisking constantly. Simmer until it reaches the consistency of corn syrup.
  7. Add the cold brewed coffee and return to corn syrup consistency again
  8. Adjust seasonings and strain out the shallots and rosemary

Coffee Crusted Rack of Lamb:

  1. Season the lamb and rub with coarsely ground coffee.
  2. Heat the oil in a pan on high heat. When the oil begins to smoke, lower the heat to medium-high and sear the lamb.
  3. Make sure to also sear the fat side of the rack

Vegetables:

  1. Heat fryer to 350°F
  2. Fry the chickpeas until crispy and toss in seasonings
  3. Fry the brussel sprouts until tender and toss in seasonings