Coffee Rubbed Lamb Chops with Pumpkin Cinnamon Polenta -- A weekend or weeknight meal that's way easier than it looks |
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
  1. In a small bowl, mix together espresso, cinnamon, ginger, nutmeg, salt, and pepper.
  2. Brush lamb chops lightly with olive oil on both sides.
  3. Season chops with spice mixture on both sides.
  4. 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.
  5. Serve lamb chops over pumpkin cinnamon polenta and drizzle with bourbon sauce.
Pumpkin Cinnamon Polenta:
  1. Bring water and salt to a boil in a medium-sized saucepan.
  2. Whisk in cornmeal until no lumps remain.
  3. Cook for about 15 minutes, stirring every couple minutes, until polenta is thick and creamy.
  4. Stir in pumpkin puree and cinnamon.
Bourbon Sauce:
  1. Add bourbon, Worcestershire sauce, brown sugar, ground espresso, and butter to a small saucepan over medium-high heat, until simmering.
  2. Reduce heat and continue to cook for about 5 minutes.