After scoring fairly deeply on the skin side, I marinated two small lamb rump roasts in a mix of 2 tbsp ground coffee, 1/2 tsp ancho chilli powder, 1 tsp each ground ginger, salt, smoked paprika, brown sugar, ground coriander, dry mustard, oregano and black pepper
We egged the lamb to an internal temperature of 145 deg F and it was a perfect medium rare. It sounds weird but it was utterly delicious with roasted potatoes and steamed vegetables.
We egged the lamb to an internal temperature of 145 deg F and it was a perfect medium rare. It sounds weird but it was utterly delicious with roasted potatoes and steamed vegetables.
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