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Coffee-Rubbed Lamb Chops with Blueberry Balsamic Reduction Foccacia with Caramelized Red Onions, Pears and Arugula

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Ingredients

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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
  • olive oil

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
  • Premade pizza dough or homemade focaccia dough
  • 4–5 Tbsp olive oil
  • 1/2 sliced red onion
  • 1/4 cup water
  • 1/2 cup arugula
  • 1/2 bosc pear, sliced

Instructions

Coffee-Rubbed Lamb Chops

  1. Combine all of the spices in a bowl and set aside.
  2. Pat the lamb chops dry with a paper towel and drizzle with olive oil. Sprinkle a tablespoon of the spice rub on each chop and rub it in. Flip and repeat the process of rubbing in the spices
  3. Place the lamb chops in a plastic storage bag and refrigerate for 1 hour. After the hour, take the chops out of the fridge and bring them to room temperature on the counter, for around 30 minutes.
  4. Add around 1/4 cup of olive oil to a heavy pan over medium-high heat and wait until the oil is hot. You can tell that the oil is hot enough when it begins to shimmer.
  5. Carefully placed the chops in the hot pan.
  6. Cook the lamb chops for 3 minutes on each side until medium rare. When the chops are done cooking, tilt the pan so the oil pools up then repeatedly spoon the hot oil over the meat to baste.

Blueberry Balsamic Reduction

  1. In a large saucepan over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onions and sauteed for 2 minutes, until glossy. Add the garlic and saute for another 30 seconds. Place the blueberries in the pan and cook, stirring often, for 3 minutes.
  2. Add the balsamic vinegar to the pan and bring to a boil. Continue boiling the balsamic until almost completely reduced, around 5 minutes. Add the vegetable stock with salt and pepper and bring the sauce to a boil.
  3. Add the chopped basil and reduce the heat to a simmer for 5 minutes. Take the sauce off the stove, add the margarine to the pan and stirred to dissolve.
  4. Pour over lamb chops and devour!
  5. Preheat the oven to 450 degrees F.
  6. Prepare a baking sheet with cooking spray and press the dough into the sheet.
  7. Drizzle the dough with a few tablespoons of olive oil and set it aside.
  8. Heat a few more tablespoons of olive oil over medium heat and add the sliced red onion.
  9. Add the water to the pan and let the onions caramelize, stirring occasionally, for 10 minutes.
  10. Sprinkle on the arugula and sliced pear then scatter the caramelized red onions.
  11. Drizzle a little more olive oil over the focaccia and bake for 25 minutes, until golden.

Nutrition

Find it online: https://melindastrauss.com/2013/01/03/coffee-rubbed-lamb-chops-with-blueberry-balsamic-reduction/