Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Kg. leg of lamb |
| 1 clove | Garlic; thinly sliced |
| 1 teaspoon | Ground ginger |
| 1 teaspoon | Dry mustard |
| 2 teaspoons | Sugar |
| 1 cup | Strong black coffee |
| 2 tablespoons | Cream |
| 2 tablespoons | Port |
| 2 tablespoons | Flour |
| ½ cup | Redcurrent jelly |
Recipe by: jane@... (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, 1¼ 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 1½ 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.