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Coffee and Coriander Rubbed Lamb

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Chef Shaver was inspired by the fanciful idea of a backyard BBQ. “An item that I thought would lend itself well to BBQ or grilling was lamb. Coriander is a great flavour enhancer, and with the 30th of September being International Coffee Day, I felt it only natural to add coffee into the seasoning.”

www.uptownhfx.com

Recipe courtesy of Chef Luther Shaver of Uptown Catering & Events

Ingredients:

  • One boneless lamb saddle (about 1.5 lbs/680 g)
  • 4 Tbsp (60 ml) coriander seed
  • 5 Tbsp (75 ml) coffee beans, preferably Arabica
  • 3 Tbsp (45 ml) black peppercorns
  • 1 tsp (5 ml) fennel seeds
  • 1 1/4 tsp (6 ml) salt

Directions:

1. Preheat oven to 375°F (190°C). 2. In a dry sauté pan, toast the spices until fragrant. In a coffee grinder, grind the spices and coffee, combining toasted ingredients into a fine powder. 3. Season the lamb saddle with the coffee/coriander powder and salt. 4. Sear lamb in a cast-iron pan over medium heat on all sides. 5. Place pan in oven, cooking each side for about 6 minutes on each side. Remove lamb from pan and let rest for 10 minutes before slicing.

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