Premier Series Artisan Recipe - January 2013

The earthy, toasty flavors of coffee and poblano complement the rich tenderness of lamb chops to create this unique and delicious dish from Travis Lott at the Hat Creek Coffee Company. Enjoy with your Angeline Reserve Merlot! Coffee Crusted Lamb and Creamy Poblano Sauce

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Coffee Crusted Lamb & Creamy Poblano Sauce

Ingredients:
• 5-8 loin chops of lamb

Rub:
• 2 Tbsp finely ground coffee
• 2 Tbsp paprika
• 2 Tbsp brown sugar
• ½ Tbsp sea salt
• 2 tsp oregano
• sprinkle of cayenne

Sauce:
• pat of butter
• ½ small onion
• 2 cloves garlic
• 5 poblano peppers
• ½ cup whole milk
• P’tit Basque sheep’s milk cheese
• sea salt


Directions:
Roast poblano peppers either on the grill or in the oven set to broil, until skin is mostly black on all sides. Peel and seed under cold running water. Discard seeds, burnt skin and stems.

Set out chops to warm to room temperature. Put the coffee, paprika, brown sugar, sea salt, oregano and cayenne into a tupperware or similar flat-bottom container with a lid and shake until mixed. Place lamb loin chops in the rub and coat on all sides. Set aside chops.

Melt butter in a pan on medium heat. Chop onion and garlic and add to pan. Cook for a few minutes until soft. Slice peeled and seeded poblanos and add to pan. Add milk and bring to a simmer. Turn heat down and continue simmering for a few minutes until sauce reduces a bit to a nice creamy consistency. Grate P’tit Basque cheese (a parmesan or other fine grater works best) over the sauce, covering with a layer of cheese. Stir, turn off heat and let cool for a couple of minutes. Put into a food processor and blend until smooth. Add salt to taste.

Grill chops at medium-high heat, a few minutes on each side depending on the thickness of the chops, until internal temperature reaches 135 degrees for medium-rare. After allowing to rest for 5 minutes, serve with poblano sauce spooned over the top.

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December 2012

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