Chipotle Belly Bump Coffee Crusted Lamb

Coffee and lamb together isn't the first thing that comes to mind when you want to host dinner but TRUST US, this meal will be memorable!

Note: this recipe requires red wine to make the sauce. In high temperatures, the alcohol content is burned off and only the beautiful flavour remains. Nevertheless, you can substitute for a non-alcoholic version. We recommend using Hardys Brave New World Shiraz.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

What will you need?

BellyBump Coffee Rub

1/2 cup BellyBump Coffee grounds

1/4 cup minced thyme

1/4 cup minced rosemary

2 Tbsp chipotle chilli powder

1 Tbsp pepper

1 Tbsp salt

2 frenched racks of lamb (approximately 1-1 1/2 kg)

1/4 cup vegetable oil

Red Wine Sauce

1 tsp olive oil

1 clove garlic, minced

1/2 tsp cornstarch

1/2 cup red wine (Cabernet Sauvignon or Merlot works well)

1/2 cup beef stock

2 Tbsp butter

1 tsp freshly chopped rosemary

Salt & pepper

Method

Preheat fan forced oven to 200˚C. In a small bowl, stir together Belly Bump Coffee grounds, minced thyme, minced rosemary, chipotle chilli powder, pepper, and salt until combined.

Rub both racks evenly with the rub. Heat vegetable oil in a large cast iron skillet over medium-high heat. Sear on both sides, about 1 minute per side.

Place skillet in the oven and roast until internal temperature is 60˚C. This should take about 20 to 25 minutes. Let lamb rest for about 5 to 10 minutes before slicing.

While the lamb is roasting, make the red wine sauce. In a medium saucepan, heat the olive oil over medium-high heat. Once hot, add garlic and brown slightly, about 1 minute.

Stir in cornstarch until garlic is coated. Pour in wine and beef stock, whisking to combine. Allow mixture to cook and reduce by half, about 5 to 7 minutes.

Stir in butter and rosemary. Once the butter has melted, season with salt and pepper to taste.

Keep warm over low heat.

Serve lamb with warm sauce. Enjoy!