5-6lbs leg of lamb
1 garlic clove
1 tsp ground ginger
1 tep dry mustard
2 tsp sugar
1 cup strong coffee
2 Tbsp light cream
2 Tbsp port wine
2 Tbsp flour
1/3 cup currant jelly
Method;
Cut 2 to 3 slits in leg of lamb without removing thin paper-like covering. Insert garlic in each slit. mix ginger and dry mustard.Rub mixture over leg of lamb. Place fat side up on rack in shallow roasting pan. Insert meat thermometer so the tip reaches the center of the largest muscle. Roast at 325 degrees Fahrenheit for 3 to 3 1/2 hours or until meat thermometer registers 180 degrees Fahrenheit. After first hour of roasting, dissolve sugar in coffee. Stir in light cream and port wine; pour over leg of lamb. Baste occasionally during remainder of roasting. Place on a warm platter. Pour pan juices into 2 cup measure, skim off fat. Add water to make 1 1/2 cups. Measure 2 Tbsp fat back into pan, blend in flour, stir in meat juices and currant jelly. Cook and stir until think. Season to taste. Pass sauce with lamb.
It may seem like a long process but man o man does it taste good! This is a lamb recipe my mom is famous for! The sauce compliments the meat well and also tastes good on potatoes. Try it out! I'm sure you'll love it!
