Roasted Lamb In Coffee Sauce Recipes
ROASTED LAMB WITH COFFEE SAUCE
Found this on a lovely blog from South Africa (www.cooksister.com) whose author suggested using a de-boned neck roast with excellent results. She also suggested sides (garlic and sage sauteed potatoes and kale with Parmesan) that marry happily with our winter garden (lottsa black & curly kale). I found her comparison to a mole sauce intriguing - this is waaay easier to put together than mole. As we prefer our lamb medium-rare, I'll check with meat thermometer the first go-round. Be sure to pull the roast 10 degrees F before your preferred doneness & let it rest 20 minutes before cutting. It will continue to cook & the juices will settle - so you aren't left with dry slices/leftovers.
Provided by Busters friend
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 190C and lightly oil a roasting dish.
- Rub the salt, pepper and rosemary into the lamb and spread the mustard on top.
- Combine the coffee, cream, sugar and brandy in a pot over gentle heat, stirring until the sugar is dissolved.
- Place the lamb in the prepared roasting dish and pour the coffee cream over it. Roast for 30 minutes, then reduce the heat to 160C and roast for a further 15 minutes. Baste every now and again, picking up the caramelising juice at the bottom of the pan and brushing it over the lamb. Remove the lamb and allow to rest outside the oven for at least 10 minutes before carving.
- If your roasting dish can stand direct heat, add the chicken stock to the cooking juices and heat on top of the stove until it is bubbling, and allow to reduce slightly. Alternatively, pour off the cooking juices into a small saucepan and proceed as above.
- Slice the lamb thickly and spoon the juices over.
Nutrition Facts : Calories 806, Fat 52.4, SaturatedFat 22.6, Cholesterol 256.3, Sodium 2045.7, Carbohydrate 5.8, Fiber 0.7, Sugar 3.7, Protein 70.9
ROAST LAMB WITH COFFEE AND CREAM
Sourced from New Zealand Chef Jo Seagar - made for an indulgent 40th birthday this is a delicious twist to a simple roast lamb.
Provided by The Normans
Categories Lamb/Sheep
Time 2h2m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 220 degrees.
- Place onions and lamb in roasting tin and cook for 45 minutes.
- Reduce oven temperature to 180 degrees, pour the hot coffee over the meat and roast for another hour or until cooked to your liking. Remove the meat from the tray and store in foil for resting.
- Strain off the liquid from the roasting tin and reserve, discarding the onion. Sprinkle in the flour, add the butter and whisk together. Gradually whisk in the strained coffee liquid and stock until it thickens like a gravy. Stir in the red currant jelly and creme fraiche to taste with the salt and pepper.
- Serve with the sauce as a gravy with vegetables of your choosing.
Nutrition Facts : Calories 509.5, Fat 21.8, SaturatedFat 10.4, Cholesterol 227.1, Sodium 268.4, Carbohydrate 11.6, Fiber 0.8, Sugar 5.8, Protein 68.1
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