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February 14, 2024

American Lamb Rack with a Coffee Chili Rub and Pomegranate Lamb Jus


Recipe Provided By
Chef Marino Bianchi


Spice Crusted Lamb Loin


1 American Lamb Rack, frenched portioned into 2 bone chops

Smoked Coffee Chili Rub:

  • 2 cups coffee, ground
  • 4 oz chipotle powder
  • 4 oz salt
  • 4 oz brown sugar

Lamb Jus:

  •      4 American Lamb necks
  • Ice
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 white onion, chopped
  • 3 garlic cloves, Whole 
  • 5 cups black pepper, whole
  • 2 bay Leaves
  • 2 cups red Wine, (Pinot Noir preferred)
  • 2 cups pomegranate juice
  • 5 cups red wine vinegar
  • 10 oz sorghum, (preferably local)
  • Salt


For the Smoked Coffee Chili Rub:

Mix all ingredients together in a mixing bowl with a whisk. Mix thoroughly and fully incorporated.   

For the Lamb Jus:

Start by generously salting the American Lamb necks and allow them to sit on a resting rack in fridgerator for 24 hours. 

After resting, preheat your oven to 500 degrees F. Place the lamb racks in the oven for 15 to 20 minutes until the lamb neck gets a dark crust. 

Place the lamb necks in a large sauce pot and cover with ice and all the vegetables and spices.

Over low heat allows the ice to melt slowly and come to a gentle simmer. Allow the Jus to simmer for about 12 hours or until the sauce is reduced to half. 

Once reduced by half, strain the jus and add red wine, red wine vinegar, and sorghum. Reduce until you are able to stick a spoon in the jus and put a line through the sauce without the sauce coming back together on the back of the spoon. 

To Prepare:

Light your grill until your coals begin to ash over, once you have a coal bed season your grill with some oil so that your lamb does not stick. 

While your charcoal is beginning to light. Season both of your lamb chops, 4 bones total, with the bourbon coffee rub, and salt. Allow to sit until your fire is lit. 

Gently put your lamb on the grill and allow it to char, turning every 3 to 4 minutes. Allow to cook and develop a nice crust.

With a probe thermometer probe your lamb with the center reaching 125 degrees F and allow it to rest for 5 minutes. After the rest, sear the lamb chops again to develop more of a crust, 30 seconds per side, slice and pour the lamb jus over the lamb and garnish with parsley. 

*If you do not have a charcoal grill, gas grills or your oven will work.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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