Wednesday, 14 January 2015

Lamb Chops with Coffee Gravy

If you are a coffee drinker, and if you are planning on lamb chops for dinner, save a little of your morning brew and make this simple coffee gravy to dress them up. I guess you could do it with beef steaks instead, although I never have - for me, coffee goes with lamb just as well as mint does, and considerably easier to get at this time of year.

2 or 4 servings
25 minutes prep time

4 medium-large (500 grams; 1 pound) lamb chops
1/4 cup brewed cold coffee
2 tablespoons coffee cream (10%)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
freshly ground black pepper to taste
1/2 teaspoon arrowroot or corn starch
1/2 teaspoon sugar, optional

Trim as much fat from the lamb chops as seems reasonable, and render it in a large skillet over medium-high heat. Once there is enough to keep the chops from sticking, remove and discard any remaining solid bits. Add the chops and cook on each side for 6 to 7 minutes, until well browned and cooked through. Remove them to a serving dish or distribute onto the diners' plates.

While the chops cook, mix the remaining ingredients in a small bowl or measuring cup. If as a coffee drinker you like your coffee quite sweet, you may wish to add the sugar; if you don't, leave it out.

Once the chops have been removed from the pan, pour off any accumlated amount of fat, beyond just enough to coat the bottom of the pan. Return the pan to the heat, and pour in the well-mixed sauce ingredients, stirring briskly as you do. Cook for another 2 or 3 minutes, scraping up the bits in the pan and stirring well, until the sauce thickens. Pour it over the chops and send them out into the world. Clapshot or mashed potatoes, perhaps with cabbage and peas alongside, will make excellent travelling companions.

Last year at this time I made Stuffed Chicken Meatloaf.

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