Espresso Marinated Lamb … and leftovers


I had a hankering for some lamb recently and found a reasonably priced cut at my favorite local store. I made a “rub” of instant espresso, fresh rosemary (from my garden!), and a little kosher salt. I covered both sides with the mixture and let it marinate in the refrigerator for a day (or two). Just before cooking it, I gave it a healthy sprinkling of fennel seeds then cooked it to perfection in a hot cast iron skillet. (Remember to let meat rest about 5-10 minutes before cutting it.)

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Espresso Marinated Lamb

It was a fairly small piece, but lamb can be quite rich, so a little goes a long way. Dinner tonight was steamed spinach and about half of the lamb. Oh, it was so good.

Hmm … what to do with leftover lamb … here’s an idea… 

Salad Greens, Espresso & Rosemary Marinated Lamb, Pomegranate, Fuyu Persimmon, Walnuts, Pecans, Dried Cranberry, Feta Cheese … and a splash of Extra Virgin Olive Oil & Balsamic Glaze.

Salad Greens, Espresso & Rosemary Marinated Lamb, Pomegranate, Fuyu Persimmon, Walnuts, Pecans, Dried Cranberry, Feta Cheese ... and a splash of Extra Virgin Olive Oil & Balsamic Glaze. Oh, my!

Lunch is all packed for tomorrow!

Don’t you wish you could join me? Yes, you do.

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