Ingredients:
2 large (8-rib) Racks of Lamb, trimmed of all excess fat
¼ cup Whole Kona Coffee Beans
1 tbsp. Black Peppercorns
¾ cup Strong, Kona Coffee
¼ cup Cabernet Sauvignon
¼ cup Brandy
½ tbsp. Herbes de Provence
3 tbsp. Brown Sugar
¼ cup Salad Oil
1 ½ tsp. Salt

Marinade Method:
- In a heavy-bottom sauce pan, lightly toast coffee beans and black pepper. Remove from pan and with heavy object, crack beans and pepper together.
- Combine all dry ingredients in a mixing bowl.
- Add liquid ingredients except oil.
- Continue mixing and add oil in a slow, steady stream.
- Cover lamb racks with marinade and refrigerate until you are ready to cook them. For best results, marinate lamb overnight.

Lamb Method:
- In a skillet over medium high heat, sear both sides of the lamb.
- After searing both sides, roast in a 400 degree oven for 8 to 10 minutes until firm.
- Remove and keep warm for about 10 minutes.
- Cut lamb into chops and serve with grilled vegetables and garlic mashed potatoes.

Notes:
For the sauce, it is best to roast some coarsely cut carrots, celery, onions, and a clove of garlic in the bottom of the roasting pan along with the meat. After the meat is cooked, remove meat and cooking fat and deglaze the pan and veggies with some red wine, let it reduce to the point where everything has almost evaporated, then add more red wine and a splash of balsamic vinegar along with some water and fresh thyme. Let simmer and reduce again, repeat 2-3 times, strain, season with salt and pepper and stir in some cubes of cold butter.