Cinnamon Coffee Leg of Lamb |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Another one from Milk Calendar. Milk makes the marinade and also creates the glaze. The result is unbelievably tender and moist. Makes a good main dish for Easter dinner. Ingredients:
3 -4 lbs leg of lamb |
1 garlic clove |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1 pinch fresh ground pepper |
1 onion, sliced in rings |
1 cup milk |
1 tablespoon instant coffee |
1 teaspoon sugar |
Directions:
1. Rub leg of lamb with a cut garlic clove, cinnamon, salt and pepper. Place in a shallow dish and cover with sliced onion. Heat milk with coffee and sugar and pour over. Marinate meat, covered, for several hours at room temperature or overnight in the refrigerator.
2. Preheat oven to 325°F Remove lamb, pat dry and place on rack in roasting pan. Reserve marinade. Roast approimately 30 minutes per pound, basting during last half hour with marinating liquid. An internal temperature of 145°F indicates lamb is cooked medium-rare.
3. Remove cooked meat to a hot platter. Place roasting pan on stovetop. Add remaining marinade to pan plus additional milk, if required. Heat and stir to loosen all the crusty bits. Adjust seasoning. Serve sauce wth lamb.
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