Leg of Lamb – Coffee, Chocolate & Cinnamon


I first had lamb flavored with coffee at Arzak with their "Lamb with a Coffee Veil" – a revelation and an inspiration. The other night I took that inspiration and for my son's last dinner at home before returning to college, made Boneless leg of Elihu Farm lamb with a coffee, chocolate and cinnamon dry rub. The coffee was freshly ground with cinnamon and 100% Bonnat chocolate. Although Kosher salt was added to the rub, I didn't add any sweetener. I cooked the leg for a couple of hours at 125ºF in the CVap before finishing it on a natural charcoal grill. It may not have been quite as spectacular as Arzak, but that didn't seem to bother anyone.

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5 Responses to Leg of Lamb – Coffee, Chocolate & Cinnamon

  1. Jamie says:

    This sounds amazing! It certainly looks luscious! Lucky son!

  2. Fab says:

    you say you ground the coffee, cinamon, and chocolate together, did the chocolate not get all messy and melted? what kind of chocolate did you use?

  3. John Sconzo says:

    Thanks, Jamie! Everyone seemed to enjoy it. I know I did.
    Fab, I used Chocolat Bonnat 100%, ground in a Vitamix blender with a dry blade. Everything was ground to a fine consistency. I used about a quarter weight of chocolate to coffee and about half that of cinnamon. I added the Kosher salt after the grinding. The chocolate did not melt.

  4. It does sound fantastic. What kind of coffee beans? My husband roasts beans by hand every 4-5 days and I’ve been meaning to use them in cooking. Haven’t, yet.

  5. docsconz says:

    Thanks, Danya. The coffee beans weren’t anything special, but they were good enough. I can only imagine how good it would be with your husband’s freshly roasted coffee beans!

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