In the 3-quart Mixing Bowl, combine ground espresso coffee, chili powder, ground cumin, salt and pepper. Coat lamb chops in this mixture and set them aside.
In the 2-quart Saucepan, mix all sauce ingredients with the Precision Series Whisk, and let reduce for about 7 minutes at medium heat, until the sauce thickens a bit. Stir occasionally.
Preheat 10 1/2 inch Skillet at medium-high heat for 3 minutes, or until a few drops of water are sprinkled on the utensil and they move around the surface without evaporating. Add lamb chops and cook for 4 minutes with the cover ajar.
Turn lamb chops over, reduce heat to medium, and cook for 5 minutes with the cover ajar; remove from skillet. If you prefer them well done, let them cook for 2 additional minutes.
