100% Kona Coffee | Kiele O Kona Coffee Company

Since 1998

Lamb with Spicy Coffee Sauce

Servings:  12-14

Prep Time:  20 minutes

Cook Time:  20 minutes

Chill Time:  2 hours to overnight

 

 

2007 Kona Coffee Recipe Contest ::  1st Place Amateur Entrée Division

This recipe was created for the 2007 Kona Coffee Recipe Competition. 

 

The coffee in the marinade mellows the Lamb’s subtly sweet gaminess, producing a juicy interior when marinade overnight.    The coffee, tomato and spices in the sauce gives the sauce a unique flavor that complements the Lamb.  It’s a fun and tasty dinner. 

INGREDIENTS:   

  • 1 Leg of lamb, boneless, 5 to 7 pounds


Marinade:

  • 1 Cup brewed 100% Kiele O Kona Coffee, French Roast
  • 2 Tablespoons Kiele O Kona Coffee Syrup
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Liliko’i juice or orange juice
  • 1 Tablespoon guava syrup or honey
  • 3 cloves garlic, minced
  • 2 Tablespoons, green onions, sliced
  • 1 Tablespoon fennel, seeds, roasted & crushed
  • 1 – 2 inch piece fresh ginger, sliced
  • 3 Tablespoon Soy Sauce
  • 3 Tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 2 Tablespoons olive oil for searing the lamb

Preparation:

  1. Lay the lamb flat and butterfly the lamb, so it is the same thickness throughout. • Mix the marinade in a sealable bag and marinade the meat for 2 hours, preferable overnight.
  2. Remove the meat for the marinade, strain and reserve the marinade.
  3. In large skillet, heat 2 tablespoons olive oil. Sear the lamb on both sides.
  4. Preheat oven to 350°F. Place the lamb in a roasting pan, or on a sheet pan, and cook in the oven for 30 – 40 minutes or until the thickest part of the lamb reaches an internal temperature of 135°F (medium).  Baste the lamb with the marinade, while cooking.  
  5. While the lamb is cooking, make the sauce.
  6. Remove the lamb from the oven, let rest for 15 minutes, before slicing.
  7. Slice the lamb and serve with Kiele O Kona Spicy Coffee Sauce, and Liliko’i mint jelly.

Kiele O Kona Spicy Coffee Sauce

     Ingredients:

  • 1 cup brewed 100% Kiele O Kona Coffee, French Roast
  • ½ cup beef stock ½ cup chicken stock
  • 1 cup white wine 
  • 2 Tablespoons Liliko’i or Orange Juice
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons guava syrup or honey
  • 1 Tablespoon tomato paste
  • 2 Tablespoons fresh basil, chopped
  • 2 cloves garlic, sliced
  • 1 Hawaiian chili pepper, scored
  • Salt and pepper to taste
  • 3 Tablespoons butter, to finish
  • Slurry: 1 teaspoon cornstarch with 1 Tablespoon cold coffee

Directions:

  1. In the skillet that the lamb was seared in; combine all ingredients except the butter and slurry, cook for 10 minutes, and reduce the mixture slightly.
  2. Strain the mixture, and return it to the pan. Whisk in any juices from the roasted lamb, finish the sauce with the butter and the slurry, to thicken. Serve over the lamb.  

Notes:   
Don’t like it spicy, omit the Hawaiian Chili pepper.

Substitute:  Chili flakes for the Hawaiian Chili Peppers

 

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