Lamb Rack with Pomegranate Coffee

Lamb Rack with Pomegranate Coffee

1 cup warm coffee (try our Tripod coffee capsules)!

1/4 cup brown sugar, packed

1/4 cup balsamic vinegar (our Sweet Golden Honey Balsamic goes beautifully here)

2 cups pomegranate juice

2 racks of lamb

Salt and pepper

2 sprigs fresh rosemary

1 tablespoon butter


In a medium bowl, combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the balsamic vinegar and the pomegranate juice. Remove one cup of the marinade and reserve it for later (cover and store it in your refrigerator).

Add the two racks of lamb to a large zip-closure bag and pour the remaining marinade over the lamb. Seal the bag and refrigerate the lamb with the marinade for at least four hours or overnight.

Remove the lamb racks from the marinade bag, and cook the racks over a medium-high BBQ to your preferred taste.

When the lamb is almost finished cooking, make the sauce - add the reserved one cup of marinade to a pan over medium heat. Bring the marinade to a low boil and cook, stirring occasionally, for about five minutes, or until it’s reduced to about 1/3 of a cup. Don’t reduce it much further than that or it will become too sticky.

Remove the pan from the heat and whisk in the butter and a pinch of salt. Set aside.

Remove the lamb from the BBQ and add the racks to the sauce in the pan, turning to coat.

Slice the racks into single or double chops and serve immediately. 

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