Espresso Marinated Lamb Chops with Smoky Lentils
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Credit: Courtesy of Canadian Lentils
8 lamb loin chops
2 Tbsp (30 mL) ground espresso
1 garlic clove, minced
3 Tbsp (45 mL) olive oil
½ tsp (2 mL) ground black pepper
½ tsp (2 mL) whole grain mustard
½ cup (125 mL) red wine
¼ tsp (1 mL) coarse salt
1-2 Tbsp (15-30 mL) canola oil, for cooking
1 Tbsp (15 mL) canola oil
1½ cup (375 mL) finely sliced leek
1 tsp (5 mL) smoked paprika
¼ cup (60 mL) red wine
½ cup (125 mL) lamb or beef stock
1 Tbsp (15 mL) maple syrup
1 cup (250 mL) chopped kale
1-2/3 cup (400 mL) cooked or canned green lentils, drained and rinsed
salt and ground black pepper, to taste
1 Tbsp (15 mL) fresh chopped mint plus more for garnish
1. Place the lamb in a large plastic resealable bag. In a small bowl, whisk together the coffee, garlic, oil, black pepper, mustard, wine, and salt together. Pour the marinade over lamb, seal bag, and rub in thoroughly on all sides. Refrigerate for at least 4 hours or overnight.
2. For the lentils: In a medium saucepan, heat canola oil. Add the leek and sauté until slightly golden. Stir in the smoked paprika and sauté for 1 minute, stirring constantly. Deglaze the pan with the red wine and stock. Stir in the maple syrup, kale, and cooked lentils. Simmer for 5 minutes. Season with salt and pepper and stir in the fresh mint.
3. Preheat the oven to 400°F (200°C). Remove the lamb from the marinade and brush off the excess espresso grounds. Heat a thick bottomed large ovenproof skillet, add canola oil and cook the lamb until browned, about 3 minutes per side. Transfer the skillet to the oven and roast to desired doneness, medium rare is suggested. For medium rare, cook for approximately 6-10 minutes or until the lamb reaches an internal temperature of 140-145°F on a meat thermometer. Remove from the oven and let rest for 5 minutes.
4. Lay the hot lentils down on a platter, top with the roasted lamb chops and garnish with fresh mint.
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