This recipe, more a braise than a true roast, comes from “Canal House Cooking Vol. 2,” by Christopher Hirsheimer and Melissa Hamilton. Subscribe at . Hirsheimer writes, “I am not sure where my mother came up with adding coffee to the pan juices when roasting lamb. She said it was a trick that she learned from a Swedish friend, but truth was, Mom was an improviser. More likely there was an extra cup of coffee on the counter when the roast needed a splash of liquid and with her what-the-hell attitude (she was the mother of five), she may have just tossed it in.” Serves 4-6.
Ingredients
One boned, rolled and tied lamb shoulder roast, about 3-4 pounds (ask your butcher to roll and tie it for you)
Salt and pepper
Olive oil
1 yellow onion, chopped
1 carrot, peeled and chopped
1 rib celery, chopped
2 branches fresh rosemary
6 prunes, pitted and chopped
6 juniper berries
2 cups red wine
1 small cup espresso or very strong black coffee
Directions
Preheat the oven to 325 degrees. Season the lamb generously with salt and pepper. Heat a few tablespoons of oil in a heavy, large pot with a lid over medium-high heat. Add the lamb and brown well on all sides, about 10 minutes. Remove the lamb from the pot and set aside.
Add a little more oil to the pot, if necessary, then add the onions, carrots and celery. Cook the vegetables, stirring from time to time, until soft, about 10 minutes. Season with salt and pepper. Add the rosemary, prunes, juniper berries, wine and coffee.
Return the lamb to the pot, cover and cook in the oven until the lamb is very tender, about 2 hours.
Lift the lamb from the pot and set on a cutting board. Cover with a piece of foil while it rests. Skim off any fat on the surface of the sauce. Remove and discard the rosemary and juniper berries. Strain the sauce into a bowl, pressing the solids through a fine- mesh sieve. Return the sauce to the pot and cook over medium-high heat until it thickens slightly and has reduced to about 2 cups. Season with salt and pepper.
Remove the string from the lamb and thinly slice. Arrange on a platter and spoon the sauce over the lamb. Garnish with rosemary if you like.
