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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