Reposted for archival purposes from a very long thread that's gotten buried. I thought this looked WONDERFUL.
LAMB IN COFFEE CRUST WITH APPLE POTATO MASH ON ORANGE-COFFEE SAUCE
serves 4
for the lamb
4 lamb loins (150 g each)
30 g coffee beans
100 g Toast bread without rind
Salt
Pepper
For the sauce
250 ml dark lamb stock
10 g coffee beans, crushed
1 espresso
50 ml Orange juice
50 ml dry red wine
25 g butter to thicken the sauce
For "Himmel & Erde"
6 apples, medium size
400 g mashed potatoes
4 leaves lemon balm
Crush coffee beans using a sauteuse or a pan, but not as fine as grind coffee. Grate toasts to get "mie de pain" and co-mingle with crushed coffee beans. Season loins with salt and pepper. Press loins into the toast-coffee-mix and coat loins on all sites. Let melt ghee in a pan and fry loins at moderate temp until coating is golden. Remove from pan and let rest in the oven at 65 °C for 15 to 20 minutes. Pour ghee and deglace the pan with espresso and orange juice. Add coffee beans, lamb stock and red wine and let cook until liquid is reduced by the half. Strain through a sieve, bring to the boil and whisk in butter. Remove from the plate mix gently in whipped cream and pour over loins. Serve with apple-potato mash in caved apples (cooked in a water-white wine mixture with a little sugar) decorated with a balm leaf. As a side dish: steamed celeriac and carrots sprinkled with parmesan cheese.
The wine we had with the dish: 1991 Vino Nobile di Montepulciano Riserva, Il Macchione