1 Tbs freshly ground coffee
1/2 cup boiling water
1 onion coarsely chopped
3 garlic cloves, crushed
1 Tbs coarsely chopped fresh rosemary
1 Tbs coarsely chopped fresh thyme
1 Tbs coarsely chopped fresh parsley
1 Tbs honey
1 tsp cracked black pepper
1.2 kg (approx) lamb leg – (can be boneless)
Pink Himalayan rock salt to season
Place coffee in a heatproof bowl and pour over boiling water. Allow to brew for 3-5 minutes before combining in a processor with onion, garlic, rosemary, thyme, parsley, honey and pepper until smooth. Season generously with salt.
Place lamb in a large dish and coat all sides in the coffee mixture. Cover dish and marinate overnight in the fridge.
Preheat oven to 200°C. Place lamb in a roasting pan on a wire rack. Add a 2cm layer of water to pan. Roast for 40 minutes, then reduce temperature to 160°C and continue roasting for another 40 minutes or until cooked to your liking. Cover and set aside for 10 minutes to rest before serving.
Tip: Best served with lots of roast vegies like carrots, sweet potato and pumpkin so use the roasting time to prepare the vegetables and throw them in towards the end.
Roasting pan with wire rack
Credits: Group Recipes