The Roast and Post Coffee Company - mail order coffees and teas

Slow Roast Shoulder of Lamb with Coffee and Cumin
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170°C, 325°F, Gas Mark 3

Ingredients

4 tbsp Turkish coffee 2 tbsp ground cumin
4 tbsp sesame seeds (toasted) 6 cloves garlic
3 small chillies 50ml (2fl oz) pernod
1 shoulder of lamb (blade bone removed) 500g (18oz) cherry tomatoes
200ml (½ pint) white wine 4 tbsp coriander

Combine the first 6 ingredients to a paste. Take the lamb and pierce it all over with a skewer and then rub the paste all over so as to get some of the paste into the holes. Then take a roasting pan and put the tomatoes and wine into the bottom and place the lamb of top, season with sea salt and transfer to the oven for about one and a half hours, baste frequently to avoid burning the paste on the outside of the meat.

To serve, lift the tomatoes onto a serving platter and carve the meat and arrange alongside and then check the jus and serve with the freshly chopped corriander.

The Roast and Post Coffee Company
Bridgeview House, Redhill Lane, Elberton, Bristol, South Glos. BS35 4AE. UK
Tel: 01454 417147, Fax: 01454 417774
Email: sales@realcoffee.co.uk
Registered in England No. 4387161. Registered Office As Above
VAT Reg. No: GB 791 3864 93

4 tbsp Turkish coffee	2 tbsp ground cumin
4 tbsp sesame seeds (toasted)	6 cloves garlic
3 small chillies	50ml (2fl oz) pernod
1 shoulder of lamb (blade bone removed)	500g (18oz) cherry tomatoes
200ml (½ pint) white wine	4 tbsp coriander