What is Kona Crusted Lamb Loin

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1/2 cup Kona coffee grounds

1/4 cup minced thyme

1/4 cup minced rosemary

2 tablespoons minced parsley

1 tablespoon pepper

1 tablespoon kosher salt

2 racks of lamb, cleaned and fat removed

1/4 cup vegetable oil

Truffle Taro Mash, recipe follows

Pineapple Peach Chutney, recipe follows

Berry Jus, recipe follows

Truffle Taro Mash:

2 cups peeled and chopped Yukon gold potatoes

2 cups peeled and cubed taro

1/4 pound butter, or adjust to personal taste

1/2 cup heavy whipping cream, heated

Salt and freshly ground black pepper

3 tablespoons truffle oil

Pineapple Peach Chutney:

1/4 cup diced dried peaches

1/4 cup raisins

1 1/2 cups (1/4-inch diced) fresh pineapple

1 cup (1/4-inch diced) fresh peaches

1 cup diced Maui onions

2 cinnamon sticks

4 whole cloves

3 whole star anise

1/2 cup brown sugar

1/2 cup cider vinegar

1 teaspoon sambal (fresh ground chile paste)

1/4 cup minced ginger

2 tablespoons minced garlic

Berry Jus:

5 cups lamb stock

1/2 cup chopped carrots

1/2 cup chopped celery

1 cup chopped onions

2 tablespoons vegetable oil

3 cups red wine

1/2 cup brewed Kona coffee

4 bay leaves

1 tablespoon peppercorns

4 thyme sprigs

1/2 cup fresh raspberries

1/2 cup blackberry jam

Salt and freshly ground black pepper