Swedish Coffee Basted Lamb
|Strong coffee||1 Cup (16 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Flour||2 Tablespoon (Adjust Quantity As Needed)|
|Water||1 Cup (16 tbs)|
|Red currant jelly||2 Tablespoon|
Wipe lamb and weigh to calculate cooking time.
Place in a roasting pan (without rack) and rub salt and pepper into fat surface.
Bake in a moderately slow oven for 30 minutes per lb.
After 1 hour add coffee mixed with cream and sugar to pan and baste lamb occasionally during remainder of cooking time.
Lift out lamb and rest in a warm place before carving.
Place 2 tablespoons fat from pan drippings into a saucepan.
Skim off remaining fat in pan and add sufficient water to pan to make 1 1/2 cups with juices.
Heat fat in saucepan and stir in flour.
Cook 1 minute.
Pour in dissolved juices, stirring constantly until gravy boils and thickens.
Stir in the red currant jelly and heat until melted.
Serve with the lamb.