Coffee Basted Lamb
|Strong coffee/Double strength instant coffee||250 Milliliter (1 Cup)|
|Cream||1⁄2 Cup (8 tbs)|
|Red currant jelly||2 Tablespoon|
1. Rub salt and pepper over the surface of the lamb and bake in a moderate oven 350°F (180°C) for 1 hour.
2. Mix the coffee, cream and sugar and pour over the lamb. Continue cooking for the remainder of the cooking time, calculated at 30 minutes per pound (60 minutes per 1 kg) basting frequently. Add a little water if the liquid evaporates too much during cooking.
3. When cooked remove the lamb, skim off fat from the pan, putting aside 2 tablespoons of fat in a saucepan. Add enough water to the roasting pan to make 2 cups of liquid, stir well lifting off any baked on juices.
4. Heat the fat in the saucepan, stir in the flour and cook for one minute. Add the liquid from the roasting pan and stir until the sauce thickens and boils. Add the red currant jelly and stir until the jelly is completely absorbed.