Mix all ingredient well in a mixing bowl. Reserve a tablespoon for use in the sauce.
Make the sauce
Take 1 tablespoon of the coffee rub and mix with all the other ingredients
Make the Lamb Chops
Pat lamb chops dry then let sit until it reaches room temperature. Rub each chop generously with coffee rub. This can be done up to an hour before actually cooking.
Pre-heat oven to 300 degrees fahrenheit. Place lamb chop on a baking sheet and roast for 20 minutes.
Just before removing the lamb out of the oven, add a tablespoon of vegetable oil or other high-temp-friendly oil to a large heavy cast-iron skillet, then set it to preheat over your strongest burner.
As soon as that oil starts smoking, add the lamb and sear each 1 minute per side.
Remove lamb chops from the skillet and let rest for 2-3 minutes. Serve with the coffee sauce
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Notes
If you're still concerned about any gaminess, trim some of the fat off the lamb. Fat is what holds both that gamey flavor and odor. Trim, but don't shave as you want to leave some essential fat for moistness.
The recipe calls for a reverse sear, but you can actually switch the order if you like. I've seared first and finished in the oven to great results.
Don't crowd the pan. Chops should have room to breathe which will aid in getting nice caramelization resulting in more flavor and a nice crust.
Let the chops rest when done cooking. Resting allows for the juices to redistribute evenly throughout resulting in a nice juicy cut.
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