I used a 7 lb bone in leg of goat, added celery, a whole head of garlic, and didn't add the last cup of coffee or strain the sauce (which was delicious). Too good!
Coffee-Braised Spoon Lamb
Time: 6 1/4 hours. Spoon lamb gets its name from the texture of the meat when it's finished cooking: so tender, you can cut it with a spoon. This long, slow cooking technique benefits leg of lamb, typically a tough cut, and the acidity of the coffee offsets the richness of the meat. The sauce made from the drippings begs for polenta or potatoes.
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6 Hours, 15 Minutes
- Calories: 469
- Calories from fat: 42%
- Protein: 55g
- Fat: 22g
- Saturated fat: 6.2g
- Carbohydrate: 10g
- Fiber: 0.0g
- Sodium: 156mg
- Cholesterol: 170mg
- 6 garlic cloves, divided
- 1 bone-in leg of lamb (about 7 lbs.), trimmed of outside fat
- Kosher salt and freshly ground black pepper
- 1 large onion, quartered
- 4 large carrots, cut into chunks
- 2 shallots, peeled
- 1 tomato, quartered
- 1/4 cup olive oil
- 1 cup dry red wine
- 3 cups freshly brewed strong coffee, divided
- 1/4 cup chopped flat-leaf parsley
- 1. Preheat oven to 400°. Mince 2 garlic cloves and rub onto lamb, spreading evenly. Generously sprinkle lamb with salt and pepper. Put lamb on a V-shaped rack in a large roasting pan. Surround rack with onion, carrots, shallots, tomato, and remaining 4 garlic cloves. Drizzle olive oil over vegetables and lamb.
- 2. Roast 30 minutes. Reduce heat to 350° and cook another 30 minutes.
- 3. Reduce heat to 250°. Transfer lamb to a plate and lift rack from pan. Set the roasting pan on a burner over high heat, add wine, and boil, using a wide metal spatula to stir and scrape caramelized vegetables from bottom of pan, until wine has reduced by half. Stir in 2 cups coffee. Remove from heat. Set lamb back in pan (without rack); spoon juices over it. Cover tightly with foil.
- 4. Return to oven and cook until lamb is tender and pulling away from the bone, about 5 hours, turning lamb once halfway through cooking.
- 5. Transfer lamb to a platter and cover with foil. Reheat remaining 1 cup coffee and pour with liquid and vegetables from pan into a blender, working in batches if needed. Pulse until smooth. Pour sauce through a strainer set over a bowl, using the back of a spoon or ladle to push it through if needed. Season sauce with salt and pepper. Pour half of sauce over lamb and serve the rest in a bowl. Sprinkle lamb with parsley.
- Note: Nutritional analysis is per serving.
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