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:
- For the cold brewed coffee, coarsely grind the coffee and soak in the water. Then strain after 12 hours.
- In a small pan, melt the butter
- Add the flour to create a roux
- Cook the roux until it reaches the color of a deep caramel brown
- Slowly add the stock, whisking constantly. Simmer until it reaches a loose gravy consistency
- Add the shallots, rosemary, and stout, whisking constantly. Simmer until it reaches the consistency of corn syrup.
- Add the cold brewed coffee and return to corn syrup consistency again
- Adjust seasonings and strain out the shallots and rosemary
Coffee Crusted Rack of Lamb:
- Season the lamb and rub with coarsely ground coffee.
- 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.
- Make sure to also sear the fat side of the rack
Vegetables:
- Heat fryer to 350°F
- Fry the chickpeas until crispy and toss in seasonings
- Fry the brussel sprouts until tender and toss in seasonings