The Best Coffee Cake. Ever. | The Pioneer Woman

Ingredients

• 200 gm of mutton chops
• 
  For the marinade:
• One shot of espresso
• 10 ml honey
• 10 ml of balsamic vinegar
• 5 gm rosemary
• 10 gm pink peppercorns - crushed
• Olive oil
• Salt to taste

Method

1. Let the marinade stay in the fridge for 4-6 hours.
2. On medium heat, drizzle some oil on a nonstick pan.
3. Dust the lamb chops with some flour.
4. Sear the lamb chops on the pan.
5. Transfer into a preheated oven at 180 degrees for 5 minutes.
6. Once the lamb chops are cooked put them in the same pan and add 100 ml of lamb.
7. Stock and let it reduce to a sauce consistency.
8. Adjust seasoning. Ready to serve.
9. Garnish with some fresh parsley sprigs and serve with a side of sauteed spinach and sweet potato mash.