Roasted Lamb With Coffee Sauce

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“Found this on a lovely blog from South Africa ( whose author suggested using a de-boned neck roast with excellent results. She also suggested sides (garlic and sage sauteed potatoes and kale with Parmesan) that marry happily with our winter garden (lottsa black & curly kale). I found her comparison to a mole sauce intriguing - this is waaay easier to put together than mole. As we prefer our lamb medium-rare, I'll check with meat thermometer the first go-round. Be sure to pull the roast 10 degrees F before your preferred doneness & let it rest 20 minutes before cutting. It will continue to cook & the juices will settle - so you aren't left with dry slices/leftovers.”

Ingredients Nutrition


  1. Pre-heat the oven to 190C and lightly oil a roasting dish.
  2. Rub the salt, pepper and rosemary into the lamb and spread the mustard on top.
  3. Combine the coffee, cream, sugar and brandy in a pot over gentle heat, stirring until the sugar is dissolved.
  4. Place the lamb in the prepared roasting dish and pour the coffee cream over it. Roast for 30 minutes, then reduce the heat to 160C and roast for a further 15 minutes. Baste every now and again, picking up the caramelising juice at the bottom of the pan and brushing it over the lamb. Remove the lamb and allow to rest outside the oven for at least 10 minutes before carving.
  5. If your roasting dish can stand direct heat, add the chicken stock to the cooking juices and heat on top of the stove until it is bubbling, and allow to reduce slightly. Alternatively, pour off the cooking juices into a small saucepan and proceed as above.
  6. Slice the lamb thickly and spoon the juices over.

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