Coffee-Basted Lamb Roast
Try this out for your next Lamb Roast. Delicious.
Ingredients
- 2 tsp mustard powder
- 1/2 cup thickened cream
- 1 tbs sugar
- 3 carrots, sliced diagonally
- 3 onions, sliced quartered
- 2kg lamb leg
- 1 cup salt-reduced chicken stock
- 1 1/2 cup hot, strong black coffee
Method
- Preheat oven to 210°C. Rub lamb with mustard powder and season with salt and pepper. Place in a roasting pan and add onion. Bake for 30 minutes.
- Skim fat from pan and discard. Reduce oven to 180°C. Add carrot and stock to pan. Bake for a further 30 minutes.
- Meanwhile, combine coffee, cream and sugar. Baste lamb with 1/3 cup coffee mixture. Continue baking lamb for a further 40 minutes, basting frequently with remaining coffee mixture, or until cooked.
- Transfer lamb and vegetables to a warm platter and cover loosely with foil to keep warm. Bring pan juices to the boil on stovetop until thickened to create a gravy (thicken with a little flour, if necessary).
- Slice lamb and serve with vegetables and gravy.
