1 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 Tablespoons Worcestershire sauce
2 Tablespoons ground cumin
2 Tablespoons chili powder
1 Tsp Cinnamon
2 Apples (cored)
Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade. Add the apple and blend.
The sauce can be covered and refrigerated for up to 2 weeks.
Rack of Lamb with spiced Java Sauce
Yield: about 4 cups
Brush the marinade on the rack and refrigerate for 12 to 24 hours.
Before roasting, brush on marinade again, and once more during roasting.
This is a unique sauce for Lamb . Enjoy