Roast Lamb With Coffee And Cream Recipes

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.

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.

LAMMSTEK - SWEDISH ROAST LEG OF LAMB

Steps:

• Set oven to 450°F.
• Trim lamb of all excess fat. Rub salt and pepper into meat. Place meat on rack in roasting pan and roast 30 minutes. Pour off fat or remove with a baster bulb.
• Reduce oven temp to 350°F; place the onions and carrots in the pan.
• Combine bouillon, coffee, cream and sugar. Pour mixture over the meat.
• Cont roasting for 1 to 1 ½ hrs, depending on the degree of doneness desired, & baste very frequently. Transfer lamb to warmed serving platter and keep hot.
• Deglaze pan with a small amt of water and strain pan drippings into a med saucepan. Press any strained drippings and the vegetables through a sieve (or purée in a blender) and add to the saucepan. Combine the pan contents well and heat to a desired serving temperature.
• Serve lamb with gravy on the side and accompanied by broiled tomatoes, browned potatoes and green vegetable of choice.