Tilt the skillet and carefully spoon off most of the fat, leaving the lamb juices behind. Add the red wine to the skillet and bring to a boil, stirring to scrape up the browned bits, about 1 minute. Stir in the beef broth, coffee and tomato paste and boil, stirring, until reduced to 3/4 cup, about 3 minutes. Tilt the platter with the lamb and pour any accumulated juices into the skillet. Remove the skillet from the heat and swirl the butter into the sauce. Season with salt and pour the sauce over the chops. Serve the lamb chops right away.