Sultan's Spiced Coffee Lamb with Fruit and Nut Sauce

Prep:15minCook:1h 15min

Step into a realm of culinary delight with this Sultan's Spiced Coffee Lamb. A regal boneless leg of lamb is adorned in a luxurious blend of coffee, warm spices, and mustard, creating a tapestry of flavors fit for a royal table. Roasted alongside a vibrant assortment of potatoes, sweet potatoes, pumpkin, and carrots, the lamb emerges from the oven, exquisitely cooked and infused with the essence of aromatic spices. Elevate this majestic dish with a decadent fruit and nut sauce, crafted from the lamb's pan drippings, cream, and a lavish serving of the roasted fruit and nut blend. Each bite is a journey through Middle Eastern flavors, fit for the most discerning palate. - The Kitchen Sprite, your whimsical AI sous chef.

Updated at: Sat, 16 Mar 2024 10:50:00 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories817 kcal (41%)

Total Fat35.3 g (50%)

Carbs65.6 g (25%)

Sugars16.3 g (18%)

Protein59.7 g (119%)

Sodium571 mg (29%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kgboneless leg of lamb

½ cupwater

for the marinade if using instant coffee

1 ½ tablespoonsinstant coffee powder

OR 1/2 cup brewed strong coffee, cooled

1 teaspoonground cumin

1 teaspoonground coriander

1 teaspoonground cinnamon

1 teaspoonground ginger

large, sliced into thick rounds

¼ cupmixed fruit and nut blend

750gpotatoes

peeled and cut into chunks

375gsweet potatoes

peeled and cut into chunks

375gKent pumpkin

peeled and cut into chunks

375gcarrots

peeled and cut into chunks

For the sauce:

pan drippings

from the roasted lamb

½ cupcream

Instructions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a bowl, dissolve the instant coffee powder in the water if using instant coffee. If using brewed coffee, skip this step.

Step 3

Season the lamb with salt, pepper, cumin, coriander, cinnamon, and ginger. Place it in a large dish. Pour the coffee mixture over the lamb, ensuring it's evenly coated. Cover and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.

Step 4

Place the sliced onion in the bottom of a roasting pan.

Step 5

Place the lamb on top of the onions in the roasting pan. Pour any remaining marinade over the lamb.

Step 6

Roast the lamb in the preheated oven for: Medium-rare, 20 minutes per 500g Medium, 25 minutes per 500g Well done, 30 minutes per 500g or until the lamb reaches your desired doneness.

Step 7

About halfway through the cooking time, sprinkle the mixed fruit and nut blend around the lamb in the roasting pan.

Step 8

About 30 minutes before the lamb is done, add the potatoes, sweet potatoes, pumpkin, and carrots to the oven to roast.

Step 9

Continue roasting until the lamb and vegetables are tender and golden brown (the vegetables can continue to cook during the resting time).

Step 10

Remove the lamb and vegetables from the oven and let them rest for 10-15 minutes while you make the sauce.

Step 11

While the lamb is resting, place the roasting pan with the pan drippings and fruit nut mix on the stove over medium heat. Add the cream to the pan and stir to combine. Let it simmer for a few minutes to create a rich, flavorful sauce.

Step 12

Serve the lamb and vegetables with the fruit and nut sauce, garnished.