Coffee-rubbed lamb "lollipops"
Lamb is a wonderful item to feature at a holiday gathering. It offers an upscale option, yet is simple to prepare.
Executive Chef Aaron Anderson Harlow's
, San Juan Capistrano
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2 racks lamb (see note)
1/4 cup coarsely ground coffee
1/4 cup ancho chilis, pre-ground,
or seeded, stemmed and ground
1/4 cup brown sugar
1/4 cup Spanish paprika
1/4 cup granulated garlic
1/4 cup kosher salt
Cayenne, to taste (optional)
Combine rub ingredients and aggressively rub onto lamb, everywhere but the bones. Roast in a 400-degree oven for 15 to 20 minutes or until desired doneness.
Allow meat to rest for 3 to 5 minutes, then slice between each bone and present on a platter. If you wish, serve with aïoli (flavored mayonnaise) or other dipping sauce.
Note: Chef Anderson suggests selecting racks that weigh less than 1 lb. so your "lollipops" aren't too large. Ask your butcher to remove any sinew if you don't wish to do so yourself.