|Ground black pepper||1 Tablespoon|
|Leg lamb||5 Pound|
|Onions||3 , sliced|
|Carrots||3 , sliced|
|Beef broth||1 Cup (16 tbs)|
|Strong coffee||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. Preheat oven to hot (425° F.).
2. Rub the salt and pepper into the lamb and place the meat on a rack in a roasting pan surrounded with the onions and carrots. Roast thirty minutes, then skim off the fat.
3. Reduce the oven temperature to moderate (350° F.)' and add the broth, coffee, cream and sugar. Continue roasting, basting frequently, forty minutes to one hour, depending on desired degree of doneness.
4. Transfer the lamb to a warm platter and force the gravy through a sieve, or puree in an electric blender