KONA COFFEE CRUSTED RACK OF LAMB

Kona Coffee Crusted Rack of Lamb image

Provided by Food Network

Time 2h25m

Yield 5 servings

Number Of Ingredients 43

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Ingredients

1/2 cup Kona coffee grounds
1/4 cup minced thyme
1/4 cup minced rosemary
2 tablespoons minced parsley
1 tablespoon pepper
1 tablespoon kosher salt
2 racks of lamb, cleaned and fat removed
1/4 cup vegetable oil
Truffle Taro Mash, recipe follows
Pineapple Peach Chutney, recipe follows
Berry Jus, recipe follows
2 cups peeled and chopped Yukon gold potatoes
2 cups peeled and cubed taro
1/4 pound butter, or adjust to personal taste
1/2 cup heavy whipping cream, heated
Salt and freshly ground black pepper
3 tablespoons truffle oil
1/4 cup diced dried peaches
1/4 cup raisins
1 1/2 cups (1/4-inch diced) fresh pineapple
1 cup (1/4-inch diced) fresh peaches
1 cup diced Maui onions
2 cinnamon sticks
4 whole cloves
3 whole star anise
1/2 cup brown sugar
1/2 cup cider vinegar
1 teaspoon sambal (fresh ground chile paste)
1/4 cup minced ginger
2 tablespoons minced garlic
5 cups lamb stock
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped onions
2 tablespoons vegetable oil
3 cups red wine
1/2 cup brewed Kona coffee
4 bay leaves
1 tablespoon peppercorns
4 thyme sprigs
1/2 cup fresh raspberries
1/2 cup blackberry jam
Salt and freshly ground black pepper

Steps:

Mix dry ingredients together and evenly coat the racks of lamb.
Preheat the oven to 400 degrees F.
In a large, ovenproof saute pan, heat vegetable oil on high heat until lightly smoking. Carefully sear lamb on both sides quickly. Remove the pan from stove and place in the oven. Bake until lamb reaches an internal temperature of 120 degrees F. Cooking time will vary with individual's oven. Let chops rest for 5 minutes and then cut into portions.
To serve, place 1/2 of the truffle-taro mash in piping bag and pipe in round flower shapes on the plates. Serve 3 chops next to truffle taro mash. Drizzle some of the pineapple peach chutney on top of the lamb. Drizzle the berry jus sauce over and in front of the lamb.
Boil the potatoes until tender and drain. Steam the taro until tender. Pass both potatoes and taro separately through a ricer and into separate containers. Incorporate butter and cream into the Yukon mash and season with salt and pepper, to taste. Gently fold in the taro mash and truffle oil until just mixed. Adjust seasonings, to taste. Set aside.
Soak dried raisins and peaches in 1/2 cup of warm water to soften. Mix remaining ingredients in a bowl. Put all ingredients in a medium saute pan and cook on medium heat until the fruit is tender and the sugar begins to caramelize into a golden brown. Remove from heat. Remove cinnamon sticks, cloves and star anise. Set aside.
In a saucepan, add the lamb stock and bring to a boil. Cook until reduced to 1 1/2 cups.
In a separate, small, 2-quart saute pan, saute carrots, celery, and onions in vegetable oil until all vegetables are caramelized and golden brown in color. Pour in 3 cups of red wine and reduce until almost dry and no liquid remains. Add lamb stock, coffee, bay leaves, peppercorns, and thyme. Add fresh raspberries, (or substitute for any berry of your choice) and blackberry jam. Cook until reduced to 1 cup. Strain through fine mesh strainer and add salt and pepper, if desired.