Espresso Marinated Lamb Chops

Directions

1. PLACE the lamb in a large plastic resealable bag. In a small bowl, whisk together the coffee, garlic, oil, black pepper, mustard, wine, and salt together. Pour the marinade over lamb, seal bag, and rub in thoroughly on all sides. Refrigerate for at least 4 hours or overnight.
2. FOR the lentils: In a medium saucepan, heat canola oil. Add the leek and sauté until slightly golden. Stir in the smoked paprika and sauté for 1 minute, stirring constantly. Deglaze the pan with the red wine and stock. Stir in the maple syrup, kale, and cooked lentils. Simmer for 5 minutes. Season with salt and pepper and stir in the fresh mint.
3. PREHEAT the oven to 400°F (200°C). Remove the lamb from the marinade and brush off the excess espresso grounds. Heat a thick bottomed large ovenproof skillet, add canola oil and cook the lamb until browned, about 3 minutes per side. Transfer the skillet to the oven and roast to desired doneness, medium rare is suggested. For medium rare, cook for approximately 6-10 minutes or until the lamb reaches an internal temperature of 140-145°F on a meat thermometer. Remove from the oven and let rest for 5 minutes.
4. LAY the hot lentils down on a platter, top with the roasted lamb chops and garnish with fresh mint.