Brazilian Coffee-Crusted Lamb Recipe

Brazilian coffee-crusted lamb recipe

Brazilian Coffee-Crusted Lamb Recipe

Lamb and mutton are names for the meat of domestic sheep. This recipe with a coffee crust is a fantastic way to prepare them. Have a bite!

At different ages, different terms are used.

In its first year, the sheep is called a lamb, and its meat is likewise named lamb.

The meat of a growing sheep older than a first-year is called hogget; outside the US and Canada, this is also a word for the living creature.

The meat of the adult lamb is mutton, a word only used for the flesh, not the animal.

Meat from sheep is present in many cultures all over the world.

Brazilian Coffee-Crusted Lamb Recipe

Ingredients

  • 1 tablespoon freshly ground Brazilian coffee
  • 125ml (1/2 cup) boiling water
  • 1 onion, coarsely chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon coarsely chopped ground cinnamon
  • 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

Instructions

  1. Place the coffee in a heatproof bowl and pour over the boiling water.
  2. Set aside for 3-5 minutes to brew.
  3. Place the coffee mixture, onion, garlic, cinnamon, brandy soy sauce, honey and pepper in a bowl of a food processor and process until smooth.
  4. Season well with salt.
  5. Place the lamb in a dish.
  6. Add the coffee mixture and turn to coat.
  7. Cover and place in the fridge for 6 hours or overnight to marinate.
  8. Preheat oven to 200°C.
  9. Place lamb on a wire rack in a roasting pan.
  10. Add water to 2cm up the side of pan.
  11. Roast for 40 minutes.
  12. Reduce temperature to 160°C.
  13. Roast in oven for 40 minutes for medium-rare or until cooked to your liking.
  14. Cover and set aside for 10 minutes to rest.
  15. Serve with roast vegetables.

The first time I ate lamb in my life was around 1972 near San Francisco in an afternoon barbeque party on the beach. My mother and I were invited by some folk from Stanford University, where some Brazilian friends were studying in a scholarship.

That was the best lamb I have eaten in my whole life. The cook seasoned it with herbs and ocean water.

The above recipe was passed to my family by a Syrian lady that used to live two blocks from our home in the 60’s, in São Paulo City.


 

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