| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Lamb |
1 |
Servings |
INGREDIENTS
| 1 |
|
Kg. leg of lamb |
| 1 |
cl |
Garlic; thinly sliced |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Dry mustard |
| 2 |
ts |
Sugar |
| 1 |
c |
Strong black coffee |
| 2 |
tb |
Cream |
| 2 |
tb |
Port |
| 2 |
tb |
Flour |
| 1/2 |
c |
Redcurrent jelly |
INSTRUCTIONS
Recipe by: jane@latcs2.lat.oz.au (Jane Philcox) Trim excess fat from lamb.
Make 2 or 3 slits on the surface of the lamb, and insert garlic slices.
Combine ginger and mustard and rub over surface of lamb. Bake in a moderate
oven (180 deg C, 355 deg F) for 1 hr. Dissolve sugar in the coffee, stir in
the cream and port, pour over the lamb. Bake a further 45 minutes, for the
lamb to be a little pink near the bone, 1 1/4 hours for well done lamb,
basting occasionally. Lift the lamb onto a serving platter and keep warm.
Skim the fat from the pan juices and reserve. Add water to the meat juices
to make 1.5 cups, and set aside. Put 2 tablespoons of the reserved fat into
the roasting dish, stir in the flour and cook for 2 minutes. Gradually add
pan juices, stirring constantly. Cook until smooth and thickened. Blend in
recdurrent jelly, and cook until melted. Serve the sauce separately.
This goes very well with a good red wine.
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