Recipe Time: Pimento & Coffee Rubbed Leg of Lamb with Mashed Dasheen

Springtime calls for fresh new recipes and new takes on family favorites. We are especially loving this leg of lamb recipe from Corporate Executive Chef Stefan Spath.

Enjoy!

Pimento & Coffee Rubbed Leg of Lamb with Mashed Dasheen and Plantain

INGREDIENTS:

  • 1 Leg of Lamb - de-boned (only end-bone remaining for presentation)
  • 2 tbsp coffee beans
  • 1 tbsp pimento
  • 1 tbsp black pepper
  • 1 teasp salt
  • 2 tbsp chopped thyme
  • 2 onions - peeled and roughly chopped
  • 3 cloves garlic - roughly chopped
  • 2 sprigs rosemary
  • 2 carrots - peeled and quartered lengthwise
  • 2 bay leafs
  • 1 cup red wine 
  • 1 cup water


METHOD

  • In a coffee grinder grind coffee beans together with pimento and black pepper (to a fine powder). Mix with salt and chopped thyme.
  • Place ‘rub’ onto lamb leg and marinate in the fridge for at least 4 hours - or overnight
  • Pre-heat oven 400 degrees Fahrenheit
  • Heat a heavy skillet. Add a little vegetable oil
  • Place lamb leg into hot skillet and quickly sear on all sides.
  • Add remaining lamb bones and place leg of lamb on top of bones
  • Add onions, garlic, rosemary and carrots
  • Add bay leaves, red wine and water
  • Place into the oven and roast for approximately 45 minutes - defending on how well you would like the lamb to be cooked.
  • Replace liquids if necessary
  • Remove leg of lamb and rest for 30 minutes
  • Bring the sauce back to a boil and reduce as desired. Check seasoning strain.
  • 3/4 lb dasheen
  • 1/4 lb irish potatoes
  • 2 oz salted butter
  • 1/2 cup milk - hot
  • 2 plantain
  • 1 small bunch scallion - chopped
  • Peel dasheen and potatoes and dice. Cook in boiling salt water until done
  • Fry plantain until golden brown
  • Mash potatoes and dasheen together with butter and hot milk.
  •  Roughly chop plantain and add to dasheen mix
  • Add chop scallion and adjust seasoning with salt and freshly ground black pepper
  • Serve with your favorite vegetables


Happy spring!
Carrie

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