These perfectly prepared Coffee Rubbed Grilled Lamb Chops are tender, mouthwatering, and bursting with rich and savory flavor. This is a drool-worthy dinner that you can make at home in just thirty minutes!
3pounds(1 ⅓kg)lamb chopsroughly 2 racks of lamb or 16 lamb chops
3tablespoonsneutral high heat oil such as avocado oil
5tablespoonscoffee rub
Instructions
For the coffee rub (makes 1 cup but will vary depending on using whole beans vs. ground coffee)
Heat a dry skillet over medium heat and toast the whole coffee beans, black peppercorns, and mustard seeds. Toast for 3 minutes until fragrant then remove from heat
Add the toasted whole spices, along with the smoked paprika, brown sugar, coarse salt, ground ginger, and chili powder to a food processor, blender, spice grinder, or mortar and pestle. Grind/Blend until a relatively fine consistency is reached. Do not worry if the coffee beans are not as fine, this will give a fun variety to the texture of the rub.
Transfer to an air-tight container and store for up to one month in a cool dark place such as a pantry or spice drawer.
For the lamb:
Preheat your grill to high, roughly 400 °F (204 °C)
Use a chef’s knife to separate the lamb chops from their rack. Pat them dry with a paper towel. Brush with 2 tablespoons of olive oil then evenly coat the lamb chops on both sides with the coffee rub. Add the coffee rub to taste. I used 5 tablespoons as I wanted the rub to form a thin crust when grilled, but you can use less or more, if desired.
Transfer the lamb chops to the grill and cook over direct heat for 2-3 minutes per side, or until their internal temperature reaches 135 °F (57 °C)
Remove from the grill. Cover in tinfoil and let rest for 8 minutes. Then serve and enjoy
Notes
Whole Spice to Ground Conversions: Coffee Beans to Ground Coffee or Espresso Powder - 5 tablespoons : 3 tablespoonsPeppercorns to Ground Pepper - 2 tablespoons : 2 tablespoonsTips: In a pinch, you can use ground coffee or espresso powder. However, I suggest using whole coffee beans as they have a fresher flavor and add variety to the texture of the rub.You can also use ground pepper instead of whole black peppercorns.Store leftover coffee rub in an air-tight container for 1 month