| 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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