Roasted Lamb With Coffee Sauce Recipes

ROASTED LAMB IN COFFEE SAUCE

Steps:

• Rub the salt and pepper onto the lamb.
• Spread the mustard on top.
• Heat the coffee, cream, sugar and brandy until the sugar has dissolved.
• Place the lamb in a roasting dish and pour the coffee mixture over it.
• Roast in a preheated 375F/190C oven for 20 minutes, basting a few times.
• Turn the heat down to 325F/170C and roast until it reaches a temperature of 130F, about 20 minutes.
• Let the lamb rest for 15 minutes.
• Pour the juices into a pan along with the chicken stock and heat until bubbling.

ROASTED LAMB WITH COFFEE SAUCE

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.

CHEF JOHN'S ROASTED LEG OF LAMB

Steps:

• Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
• Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
• Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
• Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
• Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

ROAST LAMB WITH COFFEE AND CREAM

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.

LAMB PAN SAUCE

Steps:

• Pour red wine into the roasting pan in which the Lamb was cooked.
• Place over medium heat, and scrape up browned bits from bottom of pan.
• Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
• Strain sauce into a gravy boat, and serve hot with sliced lamb.

CUMIN-AND-COFFEE ROASTED LEG OF LAMB

Steps:

• Position rack in top third of oven and preheat to 475°F. Stir yogurt, cumin, brown sugar, espresso powder, and cloves in small bowl until sugar dissolves. Place lamb, fat side up, on rimmed baking sheet. Sprinkle generously with salt and pepper. Spread 1/3 of yogurt mixture evenly over. Turn lamb over. Sprinkle generously with salt and pepper. Spread evenly with remaining yogurt mixture.
• Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, about 25 minutes. Transfer to platter. Let rest 10 minutes. Slice thinly and serve.

CALIFORNIA ROAST LAMB

Steps:

• Cut slits in lamb; insert garlic. Rub meat with salt, pepper and oregano. Roast at 400° for 30 minutes. Reduce heat to 350°; roast 1 hour more. , Skim off any fat in pan; pour tomato sauce, water and lemon juice over lamb. Place artichokes and, if desired, lemons around meat. Roast 1 hour longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing. If desired, garnish with fresh herbs.