Even the saltiest crew will settle in for these lamb lolly pop chops. When we first served them here, we had 2 crew mwmbers complain that they don't like lamb. They both admitted to being wrong...That never happens! LOL.
Because the ingredients matter, we buy our meat from the farm and obviously use our own coffee along with our favorite small batch hot sauce in the nation: Revved Up!
If you enjoy these as much as we do, we'd love to hear about it!
In a bowl, whisk 2 Tbsp olive oil (you can use less olive oil. We like a wetter rub), finely ground coffee, ground coriander and ancho chile powder,hot sauce, kosher salt and pepper.
Rub onto 4 lamb chops.
Heat 1 tsp olive oil in a medium skillet over medium-high heat.
Add lamb chops and cook until medium-rare (120-125 degrees). We cook 2 to 3 minutes each side.
Recipe Note
Modify the amount of olive oil in the rub recipe to get the consistency you want. We started with very little but kept adding more to get a rub that we could brush on. Depending on how much rub you want on the lamb, you may find that doubling this recipe is helpful.
