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.