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Cinnamon Rosemary Lamb Chops with Coffee ReductionCinnamon Rosemary Lamb Chops with Coffee Reduction

Cinnamon Rosemary Lamb Chops with Coffee Reduction

By: Mary Kay L. - Clermont, FL

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.

Featured ingredient: Breakfast Blend Coffee 10 oz. Bag Ground

For the Reduction:
1 1/2 tablespoons butter, divided
1/2 tablespoon olive oil
2 tablespoons minced shallots
1/4 teaspoon anchovy paste
1 1/2 cups Shiraz wine or non alcoholic wine
1 cup brewed Door County Breakfast Blend
1/4 cup Tuscany style prepared chicken broth
1/2 teaspoon fine sea salt
1 tablespoon tomato paste
1 tablespoon white balsamic vinegar
1 tablespoon pure raw honey
End of sliced lemon - seeded
Fresh mint, for garnish

For the Lamb:
Lamb Chops
3/4 tablespoon sea salt, fine
1/4 teaspoon pepper
1/3 tablespoon Saigon Cinnamon
1/2 teaspoon rosemary


1. Preheat oven to 375 degrees
2. Add 1/2 tablespoon of the butter to a heavy sauté pan
3. Then add the olive oil and shallots
4. Sauté shallots in butter and oil for about three minutes until soft
5. Add the anchovy paste and sauté for one more minute
6. Stir in the wine with the coffee and the broth, then add the salt
7. Add tomato paste, vinegar and honey
8. Bring to boil and reduce to simmer about 1/2 hour until sauce reduces and thickens
9. While reducing add the lemon but, remove lemon before serving
10. Dredge the chops on both sides in the salt, pepper; cinnamon and rosemary mixture

11. Preheat heavy or cast iron skillet to hot
12. Sear chops on one side for about three minutes, then turn the chops
13. Place skillet in oven and turn off the oven
14. Bake the chops for approximately ten minutes for medium

​To Plate:
15. Drizzle the sauce over the chops and serve extra on the side if desired. Recommended serving with mashed potatoes, asparagus and cucumber dressed with lemon and salt. Top with torn fresh mint.