Wait till your guests rave about this dish before you reveal the secret ingredient.
Ingredients
- 1 tablespoon freshly ground coffee
- 125ml (1/2 cup) boiling water
- 1 onion, coarsely chopped
- 3 garlic cloves, crushed
- 1 tablespoon coarsely chopped fresh rosemary
- 50ml brandy
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon cracked black pepper
- 1 x 1.2kg easy-carve lamb leg
- Roast vegetables, to serve
Method
- Step 1Place the coffee in a heatproof bowl and pour over the boiling water. Set aside for 3-5 minutes to brew. Place the coffee mixture, onion, garlic, rosemary, brandy soy sauce, honey and pepper in a bowl of a food processor and process until smooth. Season well with salt.
- Step 2Place the lamb in a glass or ceramic dish. Add the coffee mixture and turn to coat. Cover and place in the fridge for 6 hours or overnight to marinate.
- Step 3Preheat oven to 200°C. Place lamb on a wire rack in a roasting pan. Add water to come 2cm up the side of pan. Roast for 40 minutes. Reduce temperature to 160°C. Roast in oven for 40 minutes for medium-rare or until cooked to your liking. Cover and set aside for 10 minutes to rest. Serve with roast vegetables.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1161 kj
Energy
11g
Fat Total
4g
Saturated Fat
1g
Fibre
34g
Protein
112mg
Cholesterol
565.86mg
Sodium
5g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
- Author: Maion Girdlestone, Gosnells, WA, Reader recipe
- Image credit: Alan Benson
- Publication: Australian Good Taste
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