SC - Lamb and Coffee Beans

[Elaine Koogler]

To be honest, it's been so long since we made lamb this way, I don't remember
whether we ate the coffee beans or not...not would be my guess.

Kiri

Christine A Seelye-King wrote:

> I did a very small lamb roast the other night, and studded it with
> organic coffee beans.  It did not have to roast for very long, as it was
> a small roast, but the flavor of the beans did permeate the meat nicely,
> making a subtle yet aromatic flavor.  We rubbed salt, pepper, and a small
> amount of curry powder on the outside of the lamb, and the combination
> was very nice.  The coffee beans were still quite crunchy, however, and I
> wondered if it were cooked longer (like for a bigger piece of lamb),
> would the beans get softer?  We picked them out, but a few were
> disagreeably crunchy.  They gave the meat around them an interesting pink
> tinge, too.
> I satisfied my garlic and rosemary urges with lamb by making roasted
> vegetables with fresh rosemary, and green beans with garlic and lemon
> juice, which our roommate dubbed "Lazer Beans".  (He liked them.)
>         It was tasty, I would do it again.
>         Christianna
>
> On Fri, 29 Dec 2000 16:34:46 -0000 "Olwen the Odd"
> <olwentheodd at hotmail.com> writes:
> > Thanks Kiri.  I'm going to give it a try.  It can't be all bad if it
> > involves lamb and coffee.  I will be putting the lamb in a marinade
> > tonight
> > and plowing through the snow in the morning to get to Chirhart's to
> > cook it
> > on the morrow.  I will let you know what happens.  All of the
> > household
> > knows not to expect the norm from me, so they eat things they never
> > dreamed
> > of before.  I suspect this will be no exception.  Instead of
> > inserting the
> > garlic I will just insert coffee beans and roast whole garlic and
> > serve the
> > roasted garlic "flowers" as side dish.
> >
> > Have a happy and safe new years
> > Olwen
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