Coffee and Spice-Rubbed Rack of Grilled Lamb


Ever used coffee beans in a dry rub? Try something new with this recipe for Coffee and Spice-Rubbed Rack of Grilled Lamb.

Source: David Olson, Awarded Live Fire Chef, America Culinary Federation Chef Professional and social media influencer.


  • 2 racks lamb, Frenched and trimmed
  • Olive oil
  • 3 tablespoons coffee beans, finely ground
  • 2 tablespoons ancho chile powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon roasted garlic powder
  • 2 teaspoons brown sugar
  • 1 teaspoon dried ground mustard
  • Kosher salt and fresh ground black peppercorn, to taste
  • Homemade parsley chimichurri, to garnish


  1. Thirty minutes before laying lamb to flame, light charcoal in a chimney starter and position grill for 2-zone cooking.
  2. Meanwhile, score the lamb’s fat cap in crosshatch-fashion, brush entirety of the rack with olive oil, then generously season with the coffee, spices, herbs, salt and pepper. Set aside and rest until grill is ready.
  3. Prepare your favorite homemade parsley chimichurri recipe. Set aside.
  4. Position lamb racks fat-side down over direct heat and sear with the grill lid open until nicely charred. Flip bone-side down and move to the cooler, indirectly heated portion of the grill. Close the grill lid and cook for an additional 8-12 minutes, basting intermittently, until internal temperature reads 125F. Remove lamb from heat, transfer to a cutting board and rest for 5-10 minutes before carving.
  5. Slice the racks into individual or double-bone chops. Plate for a crowd, dress beautifully with parsley chimichurri, and serve with a handful of ice-cold craft-brewed lager beer.

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