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KONA COFFEE ROASTED RACK OF LAMB




Source of Recipe


David Paul's Lahaina Grill, Lahaina ~ Maui ~ Hawaii


Recipe Introduction


Serves 4


List of Ingredients




2 large
(8-rib)
1 lb.
1 cup
2 tbsp.
2 tbsp. Racks of lamb, trimmed of all excess
fat
Whole Kona coffee beans
Strong Kona coffee
Dijon mustard
Brown sugar
1 tsp
1 tsp
1 tbsp.

2 oz.

½ cup Cracked black pepper
Salt
Dried herb mix (equal parts tarragon,
basil, oregano and thyme)
Cabernet Sauvignon (I like DeLoach
Vineyards)
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.