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I feel like I don’t even need to give anÂ explanationÂ about this recipe. I mean, what is there to say?!? Beautiful lamb chops from Grow & BeholdÂ rubbed with extra virgin olive oil and 13 different spices, cooked in a screaming hot cast-iron skillet to medium-rare. Perfection on a plate, even without the sauce! If you’re worried that the fresh blueberry balsamic reduction won’t compliment the coffee rub on the lamb, just know that my favorite Keurig coffee flavor is Wild Mountain Blueberry from Green Mountain Coffee. One sip of this delicious coffee is like eating a blueberry doughnut and who doesn’t love a blueberry doughnut? So now combine a spicy coffee rub with a savory blueberry balsamic reduction and you truly have a match made in heaven.
Coffee-Rubbed Lamb Chops
1/4 cup finely ground instant coffee
1 Tbsp smoked paprika
1 Tbsp brown sugar
1/2 Tbsp salt
1/2 Tbsp ground pepper
1/2 Tbsp dried oregano
1/2 Tbsp ground coriander
1/2 Tbsp cayenne pepper
1 tsp dried mustard
1 tsp garlic powder
1 tsp cumin
1/2 tsp ground thyme
1/2 tsp ground ginger
2-4 lamb chops
Blueberry Balsamic Reduction
1 Tbsp olive oil
1/4 cup onion, chopped
1 garlic clove, minced
1 cup fresh blueberries
1/2 cup balsamic vinegar
1 cup vegetable broth
1/2 tsp salt
1/4 tsp ground pepper
1 Tbsp fresh basil
1 Tbsp unsalted margarine
These lamb chops are to die for and very simple! I combined all of the spices in a bowl and set aside. You will have tons of extra spice rub left over and I highly recommend saving it for more lamb chops another time, or maybe even a brisket…
I patted the lamb chops dry with a paper towel and drizzled with olive oil. I sprinkled a tablespoon of the spice rub on each chop and rubbed it in. I flipped and repeated the process of rubbing in the spices.
I placed the lamb chops in a plastic storage bag and refrigerated for 1 hour. After the hour, I took the chops out of the fridge and brought them to room temperature on the counter, for around 30 minutes. I added around 1/4 cup of olive oil to my cast iron skillet over medium-high heat and waited until the oil was hot. You can tell that the oil is hot enough when it begins to shimmer. I carefully placed the chops in the hot pan and listened for that beautiful sear! If you don’t have the sear, your oil isn’t hot enough and won’t crisp up.
I cooked the lamb chops for 3 minutes on each side until medium rare. When the chops were done cooking, I tilted the pan so the oil pooled up and I repeatedly spooned the hot oil over the meat to baste.
While the lamb chops rested, I made the blueberry balsamic reduction. In a large saucepan over medium heat, I added 1 tablespoon of olive oil. Once hot, I added the chopped onions and sauteed for 2 minutes, until glossy. I added the garlic and sauteed for another 30 seconds. I placed the blueberries in the pan and cooked, stirring often, for 3 minutes.
I added the balsamic vinegar to the pan and brought to a boil. I continued boiling the balsamic until almost completely reduced, around 5 minutes. I added the vegetable stock with salt and pepper and brought the sauce to a boil.
I added the chopped basil and reduced the heat to a simmer for 5 minutes. I took the sauce off the stove, added the margarine to the pan and stirred to dissolve.
I poured the sauce over the lamb chops and devoured!!!
For the perfect side dish, I made foccacia with caramelized red onions, pears and arugula. I used Trader JoesÂ pre-made pizza dough to speed things up but you can make your own focaccia dough if you want. Â I preheated the oven to 450 degrees F. I prepared a baking sheet with cooking spray and pressed the dough into the sheet. I drizzled the dough with a few tablespoons of olive oil and set it aside. In the same cast-iron skillet where I made the lamb chops, I heated another few tablespoons of olive oil over medium heat and added 1/2 a sliced red onion. I added 1/4 cup of water to the pan and let the onions caramelize, stirring occasionally, for 10 minutes. I sprinkled on around 1/2 cup of arugula and 1/2 a sliced bosc pear then scattered the caramelized red onions.
I drizzled a little more olive oil over the focaccia and baked for 25 minutes, until golden.
Yields 2-3 servings