Coffee-Chile Lamb Chops

JOK_PESACH 2015_ 93Recipe by Naf Hanau // Published in Joy of Kosher, Pesach 2015
Serves 4

  • 4 Grow and Behold Shoulder/Rainbow Chops, or 8 Lamb Chops
  • 2 teaspoons freshly ground ancho chile pepper (with seeds)
  • 2 teaspoons freshly ground chipotle chile pepper (with seeds)
  • ½ teaspoon freshly ground coffee
  • ½ teaspoon raw sugar
  • ½ teaspoon toasted garlic (granulated)

Pat chops with a paper towel to remove excess moisture (chops should not feel wet). Mix spices together. Sprinkle evenly on chops. Cook to medium-rare (see How To Cook Lamb Chops).

A note about using whole dried chile peppers: Buy dried chiles and store in an airtight jar. Chop coarsely and grind in a spice mill or coffee grinder. Excess ground chiles can be stored for a week.

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