Recipe: Grilled Lamb Chops with Coffee Rub and Mango Salsa

GRILLED LAMB CHOPS WITH COFFEE RUB AND MANGO SALSA

8 lamb chops (4 to 5 ounces each)
FOR THE COFFEE RUB:
1/4 cup finely ground espresso beans
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
1/4 cup firmly packed dark brown sugar
6 to 8 cloves garlic, chopped
2 to 3 teaspoons grated fresh ginger
3 to 4 teaspoons ground cardamom
FOR THE MANGO SALSA:
1 large mango, diced (tender but not too mushy)
1 small red bell pepper, cored, seeded and diced
1 small jalapeno chili, cored, seeded, and minced
1/4 cup red onion
2 tablespoons minced fresh cilantro
1 to 2 tablespoons fresh lime juice
Dash of Tabasco sauce

TO MAKE THE RUB:
In a medium bowl, mix the coffee, salt, pepper, brown sugar, garlic, ginger, and cardamom together.

TO PREPARE THE LAMB:
Arrange the chops in a baking dish and smear each chop on all sides with the rub, using your fingers. Cover and refrigerate for 4 hours or overnight.

TO MAKE THE SALSA:
In a medium bowl, mix the mango, red bell pepper, jalapeno, red onion, cilantro, lime juice, and Tabasco together. Use now or cover and refrigerate for up to 1 day.

TO COOK:
Prepare the grill for direct grilling; the fire should be hot. Place the chops on the grill rack about 4 inches from the heat source. Grill until nicely browned, about 6 minutes per side for medium.

Serve with the Mango Salsa.

Makes 4 servings
Source: The New Complete Coffee Book by Sara Perry