Mix rub ingredients together then evenly coat lamb chops.
In a large sauté pan, heat oil and sear lamb on both sides until thoroughly cooked. Set aside.
In a saucepan, heat oil and sauté carrots, celery and onions until vegetables have caramelized. Pour red wine and reduce until almost dry.
Add beef stock, coffee, water, bay leaves, peppercorns, thyme and berries of choice and jam. Cook until reduced to 1 cup. Strain through a fine mesh then season with salt and pepper. Serve with lamb chops.