Coffee Rubbed Lamb Chops with Pumpkin Cinnamon Polenta -- A weekend or weeknight meal that's way easier than it looks |
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Coffee-Rubbed Lamb Chops with Pumpkin Cinnamon Polenta

Think lamb chops are for special occasions only? Think again! These Coffee-Rubbed Lamb Chops take just 5 minutes to cook and make an easy everyday meal alongside Pumpkin Cinnamon Polenta with a bourbon sauce.
Course: Entree
Author: We are not Martha


Coffee-Rubbed Lamb Chops:

  • 2 Tbsp ground espresso
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 4 American lamb rib chops about 1 lb.
  • 1 Tbsp olive oil

Pumpkin Cinnamon Polenta:

  • 3 C water
  • 1/2 tsp salt
  • 3/4 C cornmeal
  • 1 can pumpkin puree
  • 1 1/2 tsp cinnamon

Bourbon Sauce:

  • 1/4 C bourbon
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp dark brown sugar
  • 1 Tbsp ground espresso
  • 1 Tbsp unsalted butter


  • In a small bowl, mix together espresso, cinnamon, ginger, nutmeg, salt, and pepper.
  • Brush lamb chops lightly with olive oil on both sides.
  • Season chops with spice mixture on both sides.
  • Heat a grill pan over medium-high heat. Add lamb chops to pan and cook for 2 minutes on one side before flipping and cooking for another 3 minutes. This will result in medium-rare lamb chops.
  • Serve lamb chops over pumpkin cinnamon polenta and drizzle with bourbon sauce.

Pumpkin Cinnamon Polenta:

  • Bring water and salt to a boil in a medium-sized saucepan.
  • Whisk in cornmeal until no lumps remain.
  • Cook for about 15 minutes, stirring every couple minutes, until polenta is thick and creamy.
  • Stir in pumpkin puree and cinnamon.

Bourbon Sauce:

  • Add bourbon, Worcestershire sauce, brown sugar, ground espresso, and butter to a small saucepan over medium-high heat, until simmering.
  • Reduce heat and continue to cook for about 5 minutes.