Baked leg of lamb with coffee and vegetables
6 servings
150 minutes
Roasted lamb leg with coffee and vegetables is a refined dish of European cuisine, combining the rich flavor of lamb with unexpected coffee notes. The idea of using coffee in meat dishes comes from traditional gastronomic experiments where depth of flavor is revealed with new shades. First, the meat is seared to a golden crust, then slowly stewed with vegetables that add juiciness. The finishing touch is the addition of espresso and cream, making the texture tender and the taste multifaceted. Served with an aromatic sauce that absorbs all the richness of the ingredients, it pairs perfectly with a glass of red wine. A wonderful choice for a cozy dinner or festive gathering.
1
Preheat the cast iron mold, pour in vegetable oil, and fry the lamb leg on all sides, seasoning with salt and pepper.
- Leg of lamb: 2 kg
- Salt: to taste
- Ground black pepper: to taste
2
Set the meat aside and sauté the coarsely chopped carrots and onions in the same pan.
- Carrot: 2 pieces
- Onion: 3 pieces
3
Pour the broth over the vegetables and return the leg. Place in an oven preheated to 180 degrees for one hour.
- Chicken broth: 500 ml
4
After an hour, pour coffee and cream over the lamb leg and continue baking for another hour.
- Espresso: 120 ml
- Heavy (double) cream: 150 ml
5
Remove the meat from the oven and place it on paper towels. Pour the meat sauce into a saucepan and reduce it until thick, then strain and serve with lamb and vegetables.
