Coffee-Basted Lamb

Directions

1. 1
   Rub salt and pepper over the surface of the lamb and bake in a moderate 350° oven (180° C) for 1 hour.
2. 2
   Mix the coffee, cream and sugar and pour over the lamb.
3. 3
   Continue cooking for the remainder of the cooking time, calculated at 30 minutes per pound (60 minutes per 1 kg.), basting frequently.
4. 4
   Add a little water if the liquid evaporates too much during cooking.
5. 5
   When cooked, remove the lamb; skim off fat from the pan, putting aside 2 tablespoons of fat in the saucepan.
6. 6
   Stir in the flour and cook for 1 minute. Add enough water to the roasting pan to make 2 cups of liquid; stir well, lifting off any baked on juices.
7. 7
   Heat the fat in the saucepan, stir in the flour and cook for 1 minute.
8. 8
   Add the liquid from the roasting pan and stir until the sauce thickens and boils. Add the currant jelly and stir until jelly is completely absorbed.