Day 71 - Roast Lamb with coffee
Terry Durack and Jill Dupleix are an Australian cooking couple that used to have a stranglehold on all forms of food media in Australia. It would have been more annoying, had their recipes and love of food not been so accesible, understandable and delicious.
This is a unique way of cooking lamb that adds a depth of flavour to a family favourite. Not to mention a sense of oohlala.
salt and pepper
1 tblsp fresh rosemary sprigs
1 boned and tied leg of lamb - about 1.2kg
1 tblsp mustard
1/2 cup strong coffee
1 tblsp cream
1 tblsp sugar
1 tblsp brandy
1/2 cup chicken stock
- Preheat oven to 190C
- Rub salt, pepper, rosemary into the lamb
- Spread mustard over lamb
- Combine coffee, cream, sugar and brandy in a pot, stir over gentle heat until sugar is dissolved
- Place lamb in lightly oiled baking dish and pour over coffee mixture
- Roast for 30 minutes, then reduce heat to 160C for 15 mins
- Rest for 15 mins before carving
- Add chicken stock to juice and heat until bubbling.
This is a unique way of cooking lamb that adds a depth of flavour to a family favourite. Not to mention a sense of oohlala.
salt and pepper
1 tblsp fresh rosemary sprigs
1 boned and tied leg of lamb - about 1.2kg
1 tblsp mustard
1/2 cup strong coffee
1 tblsp cream
1 tblsp sugar
1 tblsp brandy
1/2 cup chicken stock
- Preheat oven to 190C
- Rub salt, pepper, rosemary into the lamb
- Spread mustard over lamb
- Combine coffee, cream, sugar and brandy in a pot, stir over gentle heat until sugar is dissolved
- Place lamb in lightly oiled baking dish and pour over coffee mixture
- Roast for 30 minutes, then reduce heat to 160C for 15 mins
- Rest for 15 mins before carving
- Add chicken stock to juice and heat until bubbling.
posted by KPB at 9:38 pm
2 Comments:
is there any preference in mustard? I'm having trouble coming at the notion of coffee and lamb but - colder weather and all - I am almost reconciled with giving this one a go!
Dijon - the flavours are sublime.
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