Coffee Lamb Roast

Coffee Lamb RoastYes, you read that right! Coffee Lamb Roast is an all-time unknown favorite. Slow cooked to perfection, this very lean meat dish recipe has got to be the simplest of its kind. Lamb has a tendency to be either very rich or very bland, however the distinct flavor of Lamb keeps many meat eaters away.

Lamb is characteristically a biblical sacrifice, a source of warm clothing and they make great seat covers to some, however one must appreciate the docility of the world most trusting and loving creature.

Many animal lovers and true vegans may read this and get shocked however Lamb has been a food source in human nature for many generations past.

We'll Cook the Food, You'll Lose the Weight!

In the Middle East, Lamb is usually ground and prepared with dried fruit and nuts. In Asia lamb is coated with all kinds of sauces. In Scandinavia it is usually accompanied with cabbage. All these various recipes try to accomplish one purpose and that is to hide or mask Lamb’s unusually gamy flavor.

That’s where the Coffee comes in. Instead of the usual masking, Coffee on a Lamb Roast I found has the uncanny ability to simply remove the gamy flavor altogether without drastically altering the flavor of the meat itself. It also adds a roasted flavor naturally occurring with coffee.

In the various ways I prepared this coffee flavored dish, everyone loves it.
Hope you do too…

1 Boneless Leg of Lamb (preferably grass fed)
8 Cups of Dark Roast (French Pressed) Coffee
¼ cup Extra Virgin Olive Oil
4 Cups Filtered Water
6 Medium sized Red Potatoes
1 Sweet White Onion
12 Medium sized Shitake Mushrooms
6 to 8 Carrots
1 Bunch of Cilantro
4oz. of fresh Basil Leaves
2 Tsp. Himalayan Salt
1 Tsp. Ground Cumin
1 Tsp. Ground Cayenne pepper
1 Tsp. Ground Ginger
1 Tsp. Onion Powder

In a 6 Qt. Slow Cooker, add the Lamb and combine with the Olive Oil, Coffee, Water and Dry Spices. Set on High and slow cook over night.

On the Next Day, remove the Lamb Roast and place in a deep roasting pot and gently tear apart the meat into large portions and let cool.

In the hot slow cooker with the stock add the Potatoes, Onion, Carrots and Mushrooms. Continue cooking on HIGH for approximately 3 Hrs. or until Potatoes and Carrots are soft.

Remove the vegetables and add them into the pot with the lamb, cover with the Basil and Cilantro and pour over the remaining stock from the slow cooker, cover and set aside and let steep. Heat desired portions prior to serving and serve with steamed Vegetable of Choice.


Serves 6
Coffee Lamb Roast

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  1. Zefer Ceer says:

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