Roasted Lamb With Coffee Sauce Food

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.

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.

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.

ROAST LAMB WITH PLUM SAUCE

Steps:

• Rub leg of lamb with garlic.
• Mix remaining ingredients; rub into lamb.
• Place on rack in shallow roasting pan.
• Roast in 325* oven for about 3 hrs; or until thermometer registers 180*.
• FOR SAUCE: Mix jelly with remaining sauce ingredients in small saucepan.
• Cook over med-hi heat, stirring until thickened and smooth.
• Cook for 1 minute more.
• Serve alongside roast.

ROAST LEG OF LAMB WITH RED CURRANT JELLY GRAVY

Steps:

• Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.
• Place lamb, fat side up on rack in open roasting pan.
• Roast 1 1/2 to 2 1/2 hours in 325f oven. Roast until internal temperature reaches 145f for rare, 160f for medium.
• Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.
• Add 1 1/4 cups water to roasting pan, cooking over medium heat, stirring to loosen bits. Add gin to liquid in cup, adding water to make 1 3/4 cups.
• In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.
• Blend cornstarch, and 1/4 cup water until ii is thickened.
• Carve lamb and serve sauce separately.