Tender slow-braised lamb gets dressed in a hearty red-eye gravy (so-named for its healthy dose of coffee) in this great-for-brunch-or-dinner dish from Chef Chip Flanagan of Ralph’s on the Park.
Add the coffee and cook until reduced by half. Add the lamb braising liquid and cook until reduced by half.
Thicken the gravy with the blonde roux. Finish the gravy with the pepper jelly. Add the bacon back into the gravy and adjust the seasoning to taste.
Stir the grits frequently to prevent sticking and burning.
Continue to cook on a slow simmer, stirring constantly, until tender. If the grits get too thick before they are tender add water as needed. Stir in the cream cheese and Parmigiano, and adjust the seasoning to taste.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.