Roast Lamb With Coffee and Cream

Sourced from New Zealand Chef Jo Seagar - made for an indulgent 40th birthday this is a delicious twist to a simple roast lamb.

• Ready In: 2 hrs 2 mins
• Serves: 8

Ingredients

• 2 1⁄2 kg  lamb  roast
• 3  onions, large and quartered
• 300  ml  black espresso coffee, strong and unsweetened
• 25  g butter
• 2  tablespoons flour
• 2  cups  stock, lamb or 2  cups beef
• 3  tablespoons red currant jelly
• 1⁄2 cup creme fraiche
•  salt
•  ground black pepper

Directions

1. Pre heat oven to 220 degrees.
2. Place onions and lamb in roasting tin and cook for 45 minutes.
3. Reduce oven temperature to 180 degrees, pour the hot coffee over the meat and roast for another hour or until cooked to your liking. Remove the meat from the tray and store in foil for resting.
4. Strain off the liquid from the roasting tin and reserve, discarding the onion. Sprinkle in the flour, add the butter and whisk together. Gradually whisk in the strained coffee liquid and stock until it thickens like a gravy. Stir in the red currant jelly and creme fraiche to taste with the salt and pepper.
5. Serve with the sauce as a gravy with vegetables of your choosing.