My interpretation of a Middle Eastern dry rub incorporating, of course, coffee! While this recipe was created for lamb it would work equally as well on other meats. Enjoy!
5 minute prep time – 12 minute cook time
What you will need
6 lamb shoulder chops
1 tsp. dried thyme
½ tbsp. ground coriander
¾ tbsp. ground cumin
1 tsp. smoked paprika
fresh pepper to taste
1 tbsp. olive oil
1 tsp. salt
1 tbsp. ground dark roasted coffee* (* I used Sumatra Mandheling from thequeenbean.com)
1 tsp. curry powder (** optional for spice)
¼ tsp. ground cardamom
2 garlic cloves (pressed)
Directions
• Combine the dry rub ingredients in a bowl.
• Brush olive oil on both sides of each chop and then coat with the spice rub. Refrigerate for at least 2 hours.
• Broil 5 – 6 minutes per side for medium-rare. If you choose to grill adjust the cook time appropriately.
• I served this with spinach in a yogurt sauce and couscous*.
*Spinach in yogurt sauce
What you will need
Spinach (about 1 lb.)
3 cloves garlic (pressed)
2 tbsp. olive oil
2 hot chili peppers
1 tsp. coriander
@ 6 oz. Greek yogurt
Directions
• Press any water out of your spinach and sauté over medium heat (about 1 minute).
• Remove from flame and press out any remaining water.
• Heat oil, garlic, coriander and finely chopped chili over medium heat (about 1 – 2 minutes).
• Stir and add the yogurt and spinach to your pan.
• Cook on a low flame for about 3 minutes.
• Add salt and pepper to taste.
Coffee with the Queen 
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