Source: dLife

Wine and strongly brewed coffee make a rich-tasting and flavorful gravy for this lamb dish.

Servings

1 lb Lamb, leg, whole, lean, raw, choice, 1/4" trim , boneless
1 cooking spray
1 tsp olive oil
1 cup frozen white pearl onions , thawed
2 medium garlic cloves , minced
1 cup low sodium beef bouillon
0.5 cup red wine , dry
0.25 cup brewed coffee , strong
1.5 tbsp whole wheat flour
1 tbsp unsalted tomato paste
0.5 tsp black pepper
0.25 tsp salt

1 Trim fat from lamb. Flatten lamb by placing it between 2 sheets of heavy-duty plastic wrap. Pound with meat mallet or rolling pin, flattening to 1/2" thickness. Cut into 1-inch pieces.
2 Coat large nonstick skillet with cooking spray. Add oil and heat over medium-high. Add lamb, cook 6 minutes or until browned on all sides.
3 Remove meat from skillet; set aside.
4 Add onions to skillet; cook 2 minutes or until lightly browned and tender, stirring often. Add garlic, cook 30 seconds, stirring often. Remove from skillet and set aside.
5 Pour beef broth and wine into skillet; bring to boil. Reduce heat and simmer uncovered 5 minutes.
6 Combine coffee, flour, tomato paste, salt, and pepper, stirring until smooth. Add to skillet. Cook, stirring constantly, until sauce is thickened.
7 Add lamb and onion mixture, simmer 10 minutes, stirring occasionally. Serve.