Mint Coffee Rubbed Lamb Chops
By: Linda Bonwill - World Class Cooking
This is a fan-submitted recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Why should you use coffee as a dry rub are you wondering? Coffee rubbed on meat offers many benefits. Here are a few reasons.
Tenderization: Coffee contains natural enzymes and acids that help break down the connective tissues in meat, making it more tender and easier to chew. This is particularly for tougher cuts of meat like brisket or pork shoulder.
Flavor Enhancement: The rich roasted flavor of coffee adds depth and complexity to the overall taste of the meat. It complements the savory and smoky flavors commonly associated with barbecue and grilling.
Moisture and Retention: The coffee grounds create a flavorful crust on the meat's surfaces which helps seal in moisture during cooking. This prevents the meat from drying out and results in a juicier end product.
Flavor Versatility: Ground coffee is versatile and pairs well with a variety of other spices and seasonings. You can customize your coffee rub with ingredients like brown sugar, salt, pepper, paprika, garlic, chili powder, or cayenne pepper to achieve the desired flavor profile for your specific meat.
Visual Appeal: Coffee-based rubs often impart a dark, attractive color to the meat, creating an appealing appearance that can enhance the overall dining experience.
Ease Of Slicing and Eating: The crust formed by the coffee rub not only locks in moisture but also creates a slightly crispy texture on the outside of the meat. This makes it easier to slice and eat, especially when working with larger cuts like ribs or roasts.
We thought Door County's Grasshopper flavored coffee would be a great fit for this dish. The flavors of sweet mint and decadent chocolate come together in a perfect blend blanketed around these delicious lamb chops.
Featured Ingredient: Grasshopper Coffee 10 oz. Bag Ground
Ingredients for Lamb Chops
8-10 lamb chops
Ingredients for rub:
- 1/2 cup Door County Grasshopper coffee, ground
- 3 TBSP brown sugar
- 2 TBSP rosemary, fresh
- 2 TBSP garlic powder
- 2 TBSP onion powder
- 2 TBSP paprika, smoked
- 1 TBSP dry mustard
- 1 TBSP cumin, ground
- 1 tsp cayenne pepper (adjust to liking)
- 1 tsp salt
- 1/2 tsp black pepper
- Pulse all the ingredients for the rub in a medium size food processor for 2 minutes. Divide the rub in half. Place half of the rub in a large zip bag. Store the rest for later use.
- Pat the lamb chops with a paper towel. Season the chops with salt, to your liking. Add one or two chops to the zip bag. Shake until the chops are covered with the rub. Continue to coat all the chops. Place the coated chops on a baking sheet, lined with parchment paper or silicone mat. Cover with plastic and refrigerate until ready to bake.
- Remove the chops from the refrigerator and let them sit for at least 30 mins to bring to room temperature.
- Preheat the oven to 400 degrees. Remove the plastic wrap and bake for 20 mins.
Note: The chops will be closer to rear temperature. If you prefer them cooked longer, increase baking time.