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Cooking with Coffee: Garlic Lamb with Coffee Gravy

garlic lamb with coffee gravyLamb isn’t to everyone’s taste. In fact, in this family, I don’t make it often because I’m the only one who actually likes lamb. At least, I WAS the only one in the family who actually likes lamb, until I made this garlic-infused lamb with coffee gravy. It was absolutely incredible – tender and savory with a rich, dark gravy. I served it with individual Yorkshire puddings, buttered parsley carrots and a crispy-crusted potato and onion pie. It was so good, in fact, that I couldn’t even get my customary pictures of the feast because it disappeared so fast.

I chose The Organic Coffee Co.’s Rainforest Blend for this recipe. I like to pick full-bodied coffees with strong, bold flavor in meat and savory recipes. Lighter coffees don’t have what it takes to stand up to pungent flavors like garlic, rosemary and thyme. Rainforest Blend, a mingling of Central and South American coffees is roasted a little darker than I like for drinking, but it was the perfect accent for the meat.

Why Cook Lamb with Coffee

Coffee is the surprising secret ingredient in some of the best meat dishes on some of the best menus in the world. The mild acids in brewed coffee help tenderize meat, and seem to cut the richness of fattier cuts. Lamb, even tender spring lamb, has a tendency to be stringy, dry and a little bit fatty all at the same time. Using coffee in the marinade and cooking liquid brings out the best in lamb, while keeping it moist and fork-tender.



Deb Powers has been reading about coffee, drinking coffee, brewing coffee, writing about coffee and roasting her own coffee for nearly 30 years.She confesses to being a coffee wonk and finds endless fascination in even the most meta of coffee information.
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Deb Powers (Chamie) at

Deb Powers – who has written posts on CoffeeBreak.Today.

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