This recipe is from the book Starting With Ingredients: Quintessential Recipes For The Way We Really Cook (2006, Running Press) by Aliza Green.
The coffee and spice rub can be used for other meats as well. It forms an appealing crust on the meat, but be sure to grind the coffee beans until they are very fine or you may get some grounds stuck between your teeth.
¼ cup finely ground coffee
Salt and freshly ground black pepper to taste
2 tbsp honey
1 tsp ground cinnamon
1 tsp ground cardamom
12 small T-bone chops or 6 lamb leg chops, about 225g each
2 tbsp vegetable oil
Combine the coffee, salt, pepper, honey, cinnamon and cardamom. Rub chops all over with the mixture. Leave to marinate at room temperature for about 30 minutes, or cover and refrigerate up to overnight. If refrigerated, allow the chops to come to room temperature, about 30 minutes, before cooking.
Preheat the oven to 200°C. Heat a large cast-iron or other heavy skillet. When it begins to smoke, add the oil, swirling to coat the bottom. Add the chops, browning well on all sides. If using leg chops, they will be thin enough to cook all the way in the pan; if using T-bones, transfer the chops to a baking pan and roast, 5 minutes, or until the chops are medium rare (58°C on a meat thermometer).
Remove chops from the oven, drape with foil and allow them to rest for 5 minutes and then serve.