Prep time: 30 minutes

Cooking time: 2 hours

Total time: 2 hours 30 minutes

Serves 6

INGREDIENTS

For the Coffee Lamb:

1kg free range lamb roast

60 ml (1/4 cup) ground coffee

20 ml (4 tsp) ground cumin

20 ml (4 tsp) paprika

20 ml (4 tsp) garlic powder

30 ml (2 Tbsp) dark brown sugar

250 ml (1 cup) red wine

400g (1 can) tinned tomatoes, chopped and peeled

Salt and black pepper, to taste

For the Parmesan Risotto:

1 onion, finely chopped

3 garlic cloves, finely chopped

500 ml (2 cups) Arborio rice

125 ml (1/2 cup) white wine

500 ml (2 cups) lamb or vegetable stock

125 ml (1/2 cup) cream

Parsley, chopped

250 ml (1 cup) parmesan cheese, finely grated

Salt and black pepper, to taste

Micro herbs, to taste

For the Rosemary and Spring Onion Butter:

80 ml (1/3 cup) salted butter, softened

Olive oil

3-4 sprigs of rosemary, picked and chopped finely

2 spring onions, chopped

Zest of 1 lemon

Black pepper, to taste

METHOD

For the Coffee Lamb:

Pre heat the oven to 180ºC.

Using a sharp knife make some 2cm incisions into the lamb and season with salt and black pepper, to taste.

Combine the ground coffee with all the spices and sugar. rub the lamb well and allow to rest in the fridge for at least 30 minutes.

In a baking tray combine the red wine and tinned tomatoes, place the lamb on top and roast in the oven for about 15 – 20 minutes. Until just browned, make sure that the rub does not burn.

Lower the oven’s heat to bout 160ºC and cover the lamb with foil. Slow roast for about 2 hours or until the meat is very tender.

Once cooked, allow the meat to cool slightly and pull the meat into large chunks, mix with the sauce in the baking tray. Check for seasoning and adjust if needed.

For the Parmesan Risotto:

Heat a pot on the stove with the butter and a dash of olive oil over a medium heat. Brown the onions and garlic for a few minutes. Add the rice and fry for another 2-3 minutes to give the rice a nutty flavour.

Lower the temperature and add the wine and stir until all the liquid has evaporated. Now add the stock bit by bit and stir constantly until all the liquid has evaporated and the rice is cooked. The rice should be al dente.

Lastly add the cream, parsley and parmesan and stir until combined.

Season to taste with salt and black pepper.

For the Rosemary and Spring Onion Butter:

Place all the ingredients in a Nutri Bullet of food processor, season to taste. Blend until combined. Place the flavoured butter on a piece of cling film and roll the butter into a log, place in the fridge to set. Slice into discs before serving.

To Assemble:

Dish the risotto into your serving bowls, top with shredded lamb and a flavoured butter disc. Finish with micro leaves and black pepper.