Ethiopian Coffee-Rubbed Lamb Chops with Injera Stir-Fry
Juicy lamb chops seasoned with an Ethiopian coffee rub, paired with a savory injera-based vegetable stir-fry.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb Chops
- 1
Combine Rub
Combine coffee rub ingredients in a bowl.
- 2
Season Lamb
Rub the mixture generously over the lamb chops.
- 3
Marinate
Drizzle olive oil, garlic, and lemon juice over the chops, cover, and refrigerate for at least 30 minutes.
Tip: Ensure lamb chops are at room temperature before cooking.
Preparing the Injera Stir-Fry
- 1
Sauté Vegetables
Heat olive oil in a large skillet over medium heat. Add onions and bell peppers; sauté until soft.
- 2
Add Ingredients
Stir in cherry tomatoes and injera strips; season with salt and pepper.
Tip: Use fresh Ethiopian coffee for a more authentic flavor.
How to Make Ethiopian Coffee-Rubbed Lamb Chops with Injera Stir-Fry
Total time: 2 h · Yields 4 servings
- 1
Grilling the Lamb Chops
Sear each side on a hot grill for 3-4 minutes until browned and cooked to preference.
- 2
Sauteing the Vegetables
Continue to cook the stirred injera until it’s slightly crispy.
- 3
Resting the Lamb
Allow the lamb to rest for 5 minutes before serving to lock in juices.
Chef's Tips
Further reading
Frequently asked questions
Can I store leftovers of this dish?
Yes, refrigerate in an airtight container for up to 2 days.
Can I make the coffee rub in advance?
Absolutely. Store it in a sealed jar for up to a week.
What can I use instead of injera?
Thin flatbreads or sourdough can be used as a substitute.
How should I reheat the lamb chops?
Gently reheat in a low oven to avoid drying them out.
Are there alternatives for those who avoid caffeine?
You can omit the coffee or use a decaf option for the rub.
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