
Coffee Marinated Lamb
Mingling amongst this mouth-watering combination of ingredients, coffee adds a "roasted" flavor to the meat while also acting as a natural tenderizer. This is a perfect recipe to start with if you've never tried lamb before!

Ingredients
- 12 tbsp strongly brewed Westrock coffee - We recommend our Rwanda Select Reserve
- 6 lamb shanks
- 6 tbsp olive oil
- 2 tbsp salt
- 1 tbsp pepper
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cinnamon
- 1 ½ cups carrot, diced
- 1 ½ cups celery, diced
- 2 cups yellow onion, diced
- 8 cups beef stock (no salt added)
Instructions
- Combine all spices in a bowl, set aside
- Caramelize onion, deglaze with espresso or coffee, purée in a blender
- Season lamb shank with spice mix
- Preheat shank in a cast iron skillet on high heat
- Add oil, insert lamb shank when the pan beings to smoke, reduce heat to medium-high, sear for 1-2 minutes on each side or until golden brown
- Transfer lamb to large skillet
- Add vegetables, sauté until brown, deglaze with 1 cup of beef stock, let simmer for 2 minutes
- Add coffee and onion mixture, stir well, then add the lamb
- Pour in the remaining beef stock – Make sure that the shank is not completely covered by the broth
- Cover with foil and roast for 45 minutes
- Remove lid and roast for an additional 25-30 minutes - If the liquid gets low in the pan, add water to keep from burning
- Serve lamb with vegetables and broth