Recipe

Swedish Chocolate Coffee Lamb Recipe

Add Step-by-Step Photos	Trigger / All my dishes 11 months ago From Green & Black’s Organic This wonderful recipe from Green & Black’s Organic sounded wonderful and I am sure it will bring joy to any table. Prep:30m Cook:1m Servings:46	Trigger
	chocolate lamb cloves coffee

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Fans

dragonwing

juels

lunasea

jimrug1

berry

silverquee

minitindel

Ingredients

1/3 cup flour

½ teaspoon mustard powder

Pinch of sea salt or kosher salt

Freshly ground black pepper

2 ¼ pounds very lean lamb (fillet or leg), cut into 1 1/4 inch cubes

1/3 cup (3/4 stick) unsalted butter

1 tablespoon olive oil

3 garlic cloves, crushed

1 large onion, sliced

12 shallots, peeled and finely chopped

1 tablespoon Kailua (or other coffee liqueur)

1 cup strong brewed coffee

4 cups good-quality lamb stock

2 ounces dark chocolate, minimum 60% cocoa content, broken into pieces

FOR GARNISHING

1 tablespoon crème fraiche or sour cream

Handful chopped fresh parsley

Directions

Preheat the oven to 425F.

Season the flour with the mustard powder, salt, and pepper.

Toss the lamb in the seasoned flour and coat well.

Rub together 2 tablespoons of butter and the remaining seasoned flour and set aside.

Heat the oil and remaining butter in the Dutch oven, add the garlic, onion, and shallots, and sauté for 5 minutes until soft and golden.

Remove from the pan with a slotted spoon and set aside.

In the same pan, sear the flour-coated lamb in batches until browned on all sides.

Add a little extra oil if necessary. Remove and set aside.

Do not wash out the frying pan!

Add the Kailua and the coffee to the sticky brown residue in the put and, over medium heat, stir together for about 4 minutes, scraping up all the bits from the bottom of the pan, to form a glossy smooth sauce; the sauce should be reduced by half. Add the lamb stock and the flour and butter mixture, continuing to stir.

Bring to a boil. Return the onion mixture and meat to the pot. Cover.

Transfer put to the oven for 15 minutes, then reduce the temperature to 325°F for another 45 minutes or until the lamb is tender.

Insert a knife into the center of a chunk – the lamb should just slide off.

Once tender, remove the lamb from the oven and stir in the pieces of chocolate, ensuring it is completely blended throughout the stew.

Garnish with a swirl of crème fraiche or sour cream, and sprinkling of fresh chopped parsley.

From Green & Black Organic

* NOTE* Beurre manié should not be confused with roux, which is also a thickener made of equal parts of butter and flour, but which is cooked before use.

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Comments

minitindel 11 months ago said:
CAN I USE BEEF?? or something else I DONT KNOW IF I LIKE LAMB!!!!!!! but the flavors sound great

five forks

tink

jimrug1 11 months ago said:
I love the flavor of a good chocolate/coffee sauce on certain meats. Its so rich and has that extra little bite at the end. The Kalua in this recipe gives it a nice added smoothness. I also like that you use the beurre manie' to thicken it. That has always been my thickener of choice. This is very cool and unique. I really want to try it... Thanks Michael and High 5

juels 11 months ago said:
Love the sauce here, Michael! Nothing I could add here would sound better than what Jim had already said, so I'll just give you a beauty flag and a smile!

sunflower48386 11 months ago said:
I don't know if I like lamb either. hmmmm sure is a beautiful picture. How bout a big smile for ya:D.does sound pretty good.........

dragonwings647 11 months ago said:
Sounds amazin. I love a good lamb recipe. Thanks

lunasea 11 months ago said:
Oh, Michael - this just sounds so rich and decadently delicious. I love the depth of flavors the coffee and chocolate brings to the dish and that Kalhua add is exquisite. Yes, a roux is really used in a different way than a beurre manière, too. The roux is a cooked base to build a recipe upon...whereas I think of the beurre manière as being used to finish a recipe sauce. It's fun that something as simple as butter and flour can be used cooked or uncooked and at different stages of cooking - and yet that simple combination is essential to some really great recipes....this being one of them.

I'll be trying this soon - and you get all the forks and flags I can give. And thanks for the heads up.... ;) ~Vickie

lunasea 11 months ago said:
Just wanted to add that the beurre manié and beurre manière are the exact same thing. I didn't realize that I called it beurre manière until after I posted...that is just the term I'm used to. Just wanted to make sure I didn't cause confusion. Thanks again, Michael....;)

silverqueen 10 months, 4 weeks ago said:
This is a fantastic recipe Trigger sounds like a winner to me I love lamb any way you fix it yummers got my 5 big time thanks for the recipe Trig.

Queen

berry 10 months, 2 weeks ago said:
I never imagined this recipe Michael... so different!
Where did you find it?
Wow Michael I am thinking about this recipe....... sounds great.....

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