Submitted by John Dover, Queensland

Ingredients

1 tbs freshly ground coffee 1/2 cup boiling water 1 onion coarsly chopped 3 garlic cloves, crushed 1 tbs coarsly chopped fresh rosemary 50ml brandy (or rum) 2 tbs soy sauce 1tbs honey 1tbs cracked black pepper 1 rolled loin of lamb roast vegetables to serve

Instructions

Place coffee in a bowl and pour over boiling water, set aside for 5 minutes to brew. Place rosemary, onion, garlic, coffee mixture, brandy, soy sauce, honey and pepper into a food processor and blend until smooth. Season with salt. Place lamb in a dish. Add the coffee mixture and turn to coat. Cover and place in the fridge for at least 6 hours to marinate (overnight is better). Pre heat oven to 200 degreees celcius, place lamb on a wire rack, add water to come up 2cm on the side of the pan. Roast for 40 minutes for medium rare, or longer to your liking. Cover and set aside for 10 minutes to rest. Serve with roast vegetables. You could also cook this in a slow cooker as long as you use a rack.

Attributes

- Main meals
- Wheat free
- Dairy free