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1 boned, rolled leg of lamb (5lbs) or
1 flank steak (3-5 lbs)
2 tsp instant coffee
1 tsp sea salt
1 tsp pepper
1 tsp garlic
1 tsp parsley
1 tsp dehydrated onion
1 tsp orange peel
1 tsp paprika
Mix rub ingredients and pat on meat until covered. Place in a plastic zip lock gallon bag and refrigerate for at least 4 hrs.
Roast in slow oven (325F) 25 min per pound. Remove from oven 45 min before done and drain off and reserve pan drippings, leaving just 6 tbsp. Cover and return meat to oven until done.
Sauté mushrooms and onions in the reserved drippings, removing them to be served with the roast. Use those same drippings to make your gravy, but for part of the water, substitute one shot of espresso with sugar & cream to taste (or a cup of fresh brewed quality coffee, also with cream & sugar to taste).
-Courtesy of Norene Serpe