Per Se Inspired Coffee-Crusted Lamb Loin

Instructions

1. 1

   Preheat oven to 375°F (190°C). Pat the lamb loin dry thoroughly with paper towels.

2. 2

   In a small bowl, combine finely ground coffee, 1 tsp kosher salt, 1/2 tsp black pepper, and brown sugar (if using). Rub this mixture evenly all over the lamb loin, pressing it gently to adhere.

3. 3

   Heat 1 tbsp olive oil and 1 tbsp butter in a heavy, oven-safe skillet (cast iron or stainless steel) over medium-high heat until shimmering. Carefully place the lamb loin in the hot pan and sear for 3-4 minutes per side, until a deep golden-brown crust forms.

4. 4

   Transfer the skillet with the lamb to the preheated oven. Roast for 10-15 minutes, or until an internal temperature of 125-130°F (52-54°C) is reached for medium-rare. Adjust time for desired doneness.

5. 5

   Remove the skillet from the oven. Transfer the lamb to a cutting board, tent loosely with foil, and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and moist result. The internal temperature will rise a few degrees during resting.

6. 6

   While the lamb rests, return the same skillet to medium heat (do not clean it, the fond is flavor). Add 1 tbsp butter and the minced shallot, cook for 2-3 minutes until softened. Add minced garlic and thyme, cook for 30 seconds until fragrant.

7. 7

   Pour in the red wine (or beef broth) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until reduced by half, about 3-5 minutes.

8. 8

   Add the remaining 1/4 cup beef broth and simmer for another 2-3 minutes. Remove from heat, stir in the remaining 1 tbsp cold butter until melted and emulsified, making the sauce glossy. Taste and adjust seasoning with salt and pepper.

9. 9

   Slice the rested lamb into 1/2-inch thick medallions. Serve immediately with a generous drizzle of the pan sauce and your chosen seasonal vegetables. Garnish with fresh parsley if desired.