Coffee-Basted Lamb - cooking recipe

Ingredients

1 leg lamb
salt and pepper
1 c. (250 ml) strong coffee or double strength instant
1/2 c. cream
1 tsp. sugar
water
2 Tbsp. flour
2 Tbsp. red currant jelly

Preparation

Rub salt and pepper over the surface of the lamb and bake in a moderate 350\u00b0 oven (180\u00b0 C) for 1 hour.
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.
When cooked, remove the lamb; skim off fat from the pan, putting aside 2 tablespoons of fat in the saucepan.
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.
Heat the fat in the saucepan, stir in the flour and cook for 1 minute.
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.