SLOW ROASTED COFFEE LAMB AND PARMESAN RISOTTO WITH ROSEMARY AND SPRING ONION BUTTER
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.