The word mocca originates in the tiny country of Yemen, more specifically from in the old port town of Al-Makha, whence the prized Arabica coffee has been shipped for centuries. This particular recipe doesn’t really have proper ties with the country or the town, but makes generous use of coffee and lamb, the favoured meat in the region. The best thing about these lamb chops, is that they are specifically geared for those of us that have little time, are bored with the usual recipes and need to make something different that doesn’t take a long time. It’s deliciously sticky and decidedly different.

Ingredients

• 6 lamb shoulder chops
• 75 grams butter
• 120 ml strong coffee
• 120 ml honey
• 30 ml Worcestershire sauce
• ½ teaspoon mace
• ½ teaspoon cardamom seeds, crushed
• ½ teaspoon cinnamon
• 1 teaspoon medium curry powder
• 1 teaspoon fresh lemon juice
• Sea salt and freshly ground black pepper
• Extra virgin olive oil to taste

Method

• Season the chops with salt and pepper.
• Heat a heavy, deep skillet over medium-high heat.
• Add some olive oil and coat the bottom of the pan.
• Sear lamb well on both sides, turning only once.
• Set aside – do this in a few batches if your pan isn’t big enough.
• Reduce the heat and add butter, stirring with the pan juices until everything is melted.
• Whisk in the coffee, the honey, Worchester sauce, mace, cardamom, cinnamon, curry powder and lemon juice and then scrape up all the browned buits into the sauce.
• Bring the sauce to a quick boil and to allow it to thicken somewhat.
• Return the lamb chops to the skillet along with any accumulated juices.
• Turn to coat with sauce and fry for about 2 minutes to reheat before serving
• Serve with any fruity sauce of your choice – pureed peaches or apricots are delicious.