INGREDIENTS

INSTRUCTIONS

SAUCE
200°C, 400°F, Gas Mark 6
This is a traditional Swedish recipe. The coffee cuts the fatty quality of
the lamb and produces delicious gravy but is quite unrecognizable in the
finished dish.
Mix together the coffee, light cream and sugar.
Rub meat with butter or oil, season well. Place in roasting pan and roast
in preheated oven at 400°F (200°C) for 10 minutes. Reduce heat to 350°F
(180°C) and continue roasting for one hour, basting every 20 minutes. Then
add the white, sweetened coffee to the pan and continue roasting for
another hour, or until joint cooked to your liking, basting as before. When
done, remove meat and keep warm.
Strain the pan juices then skim fat off the top and return 2 tablespoons to
the roasting pan with the 2 tablespoons of flour. Cook over a moderate heat
for a few minutes, stirring all the time, then make a smooth sauce with the
degreased juices and red currant jelly, made up to 2 cups with additional
light cream or milk, scraping the bottom of the roasting pan well to
incorporate any crusty bits with all their flavour. Adjust seasoning,
simmer 5-10 minutes then serve with the meat.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998

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