Coffee-braised spoon lamb
Spoon lamb gets its name from the texture of the meat when it’s finished cooking: so tender, you can cut it with a spoon.
This long, slow cooking technique benefits leg of lamb, typically a tough cut, and the acidity of the coffee offsets the richness
of the meat. The sauce made from the drippings begs for polenta or potatoes.
View recipe: Coffee-braised spoon lamb
NextKeoke coffee and mocha almond fudge
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