i use coffee a lot when i cook - particularly with red and white meats.  the coffee acts like a tenderizer and gives a great earthy flavor that is not particularly overpowering.  this is a crowd-pleaser - i get lots of requests for this.

(click on the photo for the recipe)

a cast iron grill pan can make this lamb so much better than using a regular pan.  the other benefit of cast iron is that you can finish off the meat in the oven without having to transfer it to a different pan.

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