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, onion until vegetables have caramelized.
Pour red wine and reduce until almost dry.
Add beef stock, coffee, water, bay leaves, peppercorns and thyme.
Add berries of your choice and jam.
Cook until reduced to 1 cup.
Strain through fine mesh or strainer. Season with salt and pepper.
Serve lamb chops with berry sauce.