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Kona Coffee Roasted Rack of Lamb




Source of Recipe


Chef David Paul Johnson , David Paul's Lahaina Grill, Maui


List of Ingredients




Roasted Rack of Lamb
2 large (8-rib) Racks of lamb, trimmed of all excess
fat
1 lb. Whole Kona coffee beans
1 cup Strong Kona coffee
2 tbsp. Dijon mustard
2 tbsp. Brown sugar
1 tsp Cracked black pepper
1 tsp Salt
1 tbsp. Dried herb mix (equal parts tarragon, basil, oregano and thyme)
2 oz. Cabernet Sauvignon (I like DeLoach Vineyards)
½ cup Salad oil



Recipe



Marinade
In a heavy-bottom sauce pan, lightly toast coffee beans and black pepper. Remove from pan and with heavy object, crack beans and pepper together. Combine all dry ingredients in a mixing bowl. Add mustard, wine, coffee and coffee bean and pepper mixture. Continue mixing and add oil in a slow, steady stream. Cover lamb racks with marinade and refrigerate until you are ready to cook them. For best results, marinate lamb overnight.

Lamb
Prepare a barbecue or use an oven-proof skillet. In a skillet over medium high heat, sear both sides of the lamb and place in oven for 8 to 10 minutes until firm. On a barbecue, cook the lamb being careful not to overcook. Turn the racks continuously while cooking. For best results, wrap foil around bones while cooking. Cut lamb into chops and serve with grilled vegetables and potato burl.




Serves 4.