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Topic: Roast Lamb With Coffee-another interesting recipe (3 msgs / 45 lines)
1) From: Dan Bollinger
I can see basting with coffee, but the recipes that call for rubbing coarse
ground coffee on meat doesn't work for me.  I've tried it. The coffee is
"over extracted" and adds a bitter taste. Dan
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2) From: susan oppenheim
from the Coffee Cookbook
1   5-7 lb. leg of lamb-fresh never  frozen if possible
1 lemon,cut in half
salt to taste
Freshly Ground Black Pepper
4 tablespoons of finely ground coffee
1 lemon,thinly sliced
4 cups double-strength coffee
Rub lamb with lemon halves.Sprinkle with salt and pepper.Place lamb on
rack in open pan,skin side up.Add no liquid.Sprinkle top of lamb with
finely ground coffee.Roast at 300 degrees F.Allow 25 minutes per pound
for pink lamb,30 minutes per pound for medium lamb,and 35 minutes per
pound for well-done lamb.During last hour of roasting pour liquid coffee
over lamb every 15 minutes to baste.Makes 8-10 servings..
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3) From: susan oppenheim
they did have another substitute
instant coffee
but I figured that was going a bit far on this site..........
we could always panhandle for the 4 tablespoons  of instant coffee from
friends and family
   I  could never buy it now but someone out there is
Dan Bollinger wrote:
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