Skillet-Seared, Coffee-Rubbed Lamb Chops with Honey-Butter

Adding ground coffee to a spice rub deepens the flavor of the rub, giving it a rich, “roasted” taste to complement the chile powder and smoky paprika. Brown sugar softens the savory flavor with a hint of sweetness to round out this fragrant dry marinade for tender, seared lamb chops.

A cast-iron skillet is the go-to vehicle for searing the chops. The heavy skillet, combined with the dark rub, results in a rich, blackened look and flavor for the lamb. Nothing wrong with that.

I finished the chops with a simple mixture of creamy butter and honey to balance the savoriness of the lamb and spices. Let the butter soften at room temperature for about an hour and it will be ready to blend easily with the honey.

If you like grilled lamb chops, check out Grilled Lamb Chops with Grilled-Garlic-Oil and Corn on the Cob.

Serves 2

Ingredients

• 1 tsp finely ground coffee (preferably dark roast)
• 1 tsp chile powder
• 1 tsp brown sugar
• 1/2 tsp smoked paprika
• sea salt
• 2 8-oz lamb shoulder blade chops, about 1-inch thick
• 2 tbsp unsalted butter, softened
• 1 tbsp honey
• olive oil, for brushing

Coffee Rub Mixture

Lamb Shoulder Blade Chops

Preparation

1. Combine the coffee, chile powder, brown sugar, and smoked paprika in a small bowl and season with salt. Rub the coffee mixture all over the lamb chops and let stand at room temperature 30 minutes.

Spice-Rubbed Lamb

1. Meanwhile, stir together the softened butter and honey in a small bowl, combining well. 

Butter and Honey Ready to Mash 

Mashed Butter and Honey

1. Heat a cast-iron skillet over medium-high heat and brush with oil. Sear the lamb chops until medium-rare, about 6 minutes per side (or until desired degree of doneness).

Lamb Beginning to Sear 

Lamb after Turning

Skillet-Seared Lamb Chops

Let the chops rest 3 minutes, then dollop with honey-butter and serve.