Coffee-Chile Lamb Chops

This is one of our favorite spice mixtures for many different cuts. It's great on any kind of lamb chop -- you can also use it for Skirt Steak, Denver Steak or even a Smoked Whole Brisket. It's definitely worth buying dried whole chiles and grinding them yourself -- that's where the flavor comes from. Make a large batch and store in an airtight jar for several months.

Serves 4

4 Grow & Behold Shoulder Chops or 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.

Recipe by Naf Hanau // Published in Joy of Kosher, Pesach 2015

ABOUT THE CONTRIBUTOR

Naftali Hanau

Naf Hanau grew up around the corner from the butcher and has been a carnivore from a young age. He is happiest when developing a new recipe, smoking and curing meats, and feeding friends and family.

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