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Ingredients

 

Lamb and sauce

  • 2 lamb loins cleaned of any fat
  • 2 tbsp butter
  • 4 Anaheim chile with seeds removed
  • 1 large cup hot coffee
  • 2 garlic cloves
  • 1 tsp tarragon leaves (or cilantro works well)
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp salt

Potatoes

  • 6 yellow wax potatoes sliced 1/2 inch thick
  • 3 cups duck fat or vegetable oil
  • 1 onion
  • 4 garlic cloves
  • 2 sprigs thyme
  • 1/2 cup purslane
  • 1 red radish sliced thin

Garnish

  • 1/2 cup coarse ground cocoa nibs

Nutritional information

Calories: 571kcalCarbohydrates: 50gProtein: 6gFat: 108gSaturated Fat: 37gCholesterol: 103mgSodium: 533mgPotassium: 948mgFiber: 8gSugar: 8gVitamin A: 30IUVitamin C: 49mgCalcium: 45mgIron: 2mg

Prep Time 20 mins
Cook Time 1 hr
Servings 6 people

For the Sauce

  • Pour the coffee, garlic cloves, tarragon, sugar, and anaheim peppers into a vitamix. Puree until smooth.  Then pour into a pot and bring to a simmer and add the cornstarch-water slurry to thicken.  Turn down to small simmer and cook for 5 minutes.  Strain into a bowl.  Place the bowl in an ice bath and chill completely.  

For the Lamb

  • Place the lamb into a cryovac bag with 3 tbsp of the coffee sauce.  Add the butter and seal tight. Place the lamb in a sous vide water bath at 140 degrees.  Cook for 20-25 minutes.  Then take out and let it rest.
    Lamb Loin recipe with coffee chili sauce

For the confit potatoes

  • Place potatoes in a pot with all the ingredients and fill with duck fat or (oil).  Bring the pot barely to a simmer and cook for 20-25 minutes or until the potatoes are just done.  Set aside and keep warm.

To finish

  • Take the lamb out of the cryovac bag and season with salt and pepper.  Then coat the top of the lamb with coarse ground cocoa nibs.  In a hot sauté pan with a tsp of oil and sear the lamb for 1 minute on each side.  
    Take out and let it rest while you plate the rest of the dish.  Place a spoonful of sauce down on the plate.  Take the sliced potatoes out of the oil and using a cookie cutter punch out 3 small rounds for each serving.  
    Season with salt and place on the plate with sliced radish and purslane.  Drizzle with a little bit of the duck fat or oil on top.  Then take the lamb loins and cut each in half.  (this give you 4 portions)  Place the loins on top of the sauce.  Serve and enjoy!
    Lamb loin recipe with coffee chili sauce

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