Kona Coffee-Marinated Rack of Lamb

By Beverly Gannon
Serves 8
For marinade:
8 cups strong, freshly brewed Kona coffee
3 tablespoons dark molasses
2 tablespoons honey
5 star anise, crushed
2 teaspoons whole black peppercorns
1 tablespoon oyster sauce
1 bay leaf
2 teaspoons coriander seeds

2 teaspoons pure vanilla extract
4 (8-bone) racks of lamb, trimmed
1 tablespoon demi-glace
1 tablespoon butter
Salt
Freshly ground black pepper
1 tablespoon oil
Fresh herb sprigs (such as rosemary or parsley), for garnish


1. Bring marinade to a boil in a saucepan. Add vanilla and simmer for 5 minutes. Cool.
2. Toss lamb with 3 cups of marinade and refrigerate, covered, for 4 hours. Remove lamb from marinade. Bring lamb to room temperature. Reserve marinade.
3. Bring marinade to a boil, then simmer until reduced to 1 cup, about 25 minutes. Strain sauce, then bring to a simmer. Whisk in the demi-glace. Remove from heat and whisk in butter. Keep warm.
4. Preheat the oven to 350°F. Season lamb with salt and pepper. In an ovenproof saute pan over high heat, add oil and sear lamb on all sides until browned. Transfer to the oven and roast for 10 minutes or until the lamb is 130°F. Let rest for 10 minutes before slicing.

Adapted from Family-Style Meals at the Hali’imaile General Store by Beverly Gannon with Joan Namkoong, published by Ten Speed.