Preparation and cooking time: 40 minutes
1 Shallot Finely Diced
1 Lemon Juiced
10-15 Whole Coffee Beans
4oz. Demi Glaze
2oz. Heavy Whipping cream
Salt and Pepper To Taste
3 oz. Tia Maria Add more or less to Taste
Parsley and Fresh Rosemary Sprigs For decoration of plate
either 4 lamb chops or 12 2 oz. veal medallions sliced
Sauté diced shallot until transparent. Add coffee beans and toss about 2 minutes. De-glaze the pan with the 3 oz. of Tia Maria and reduce by 2/3rds. Add the 4oz. of Demi Glaze, cream, and lemon juice and reduce to a desired thickness (not to thin). Taste and season accordingly with salt and pepper. Remove from heat, and set aside.
Season with olive oil and fresh rosemary leaves , salt and pepper to taste and marinate for 30 minutes. Grill to desired temperature. Place warmed sauce in middle of plate, then place grilled chops on top. You can decorate place with parsley and fresh rosemary sprigs. Serve immediately
Season medallions to taste with salt and pepper. In saucepan, add 3 Tbls. Oil and sear medallions to desired temperature. When done, place warmed sauce in center of plate and medallions on top of sauce.Decorate with parsley and fresh rosemary sprigs. Serve immediately.
* Wonderful with a fragrant Merlot or Cabernet Savigion.