Lee Ann Whippen Coffee rubbed Aussie lamb chops with Alabama white bbq sauce

  • Prep time 0Min
  • Cook time 0Min
  • Technique
  • Meat Lamb
  • Cut Loin
  • Serves 0

Chef Lee Ann Whippen's award-winning recipe.

Ingredients

Alabama white BBQ sauce:

  • 1 1/2 cups Hellmans Mayonnaise
  • 1/4 cup red wine vinegar
  • 1 Tablespoon coarsely ground black pepper
  • 1 Tablespoon Creole mustard
  • 1 teaspoon Kosher salt
  • 1 teaspoon white granulated sugar
  • 2 garlic cloves, minced
  • 2 teaspoons prepared horseradish

Coffee rubbed Aussie lamb chops

  • 8 to 10 Aussie loin lamb chops 
  • ¼ cup finely ground instant coffee
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon dark brown sugar
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons ground black pepper
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons ground cayenne pepper
  • 1 teaspoon dried mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground thyme
  • ½ teaspoon ground ginger
  • olive oil
  • 2 handfuls of wood chips (hickory, apple or cherry) 

Method

For the Alabama white BBQ sauce:
Mix above ingredients together in medium bowl. Chill in refrigerator for a minimum of 30 minutes.

Yield: approximately 2 cups

For the coffee rubbed Aussie lamb chops:
Soak the wood chips for 30 minutes in water. Drain wood chips and place directly on coals. 
Brush lamb chops with olive oil. Sprinkle on both side of chops with coffee dry rub. Grill over direct heat, medium high heat, approximately 3 minutes per side for medium rare.

Serve with Alabama white BBQ sauce.