200°C, 400°F, Gas Mark 6
Serves 6

This is a traditional Swedish recipe. The coffee cuts the fatty quality of the lamb and produces delicious gravy but is quite unrecognisable in the finished dish.

additional light cream or milk 4 ½ lb leg of lamb
salt & freshly-ground black pepper little butter or oil
generous cup of coffee, medium strength 2 tbspn light cream
1 tspn sugar

Ingredients for Sauce

2 tbspn flour 1 tspn red currant jelly

Mix together the coffee, light cream and sugar.

Rub meat with butter or oil, season well. Place in roasting pan and roast in preheated oven for 10 minutes. Reduce heat to 180°C (350°F) and continue roasting for one hour, basting every 20 minutes. Then add the white, sweetened coffee to the pan and continue roasting for another hour, or until joint cooked to your liking, basting as before. When done, remove meat and keep warm.

Strain the pan juices then skim fat off the top and return 2 tablespoons to the roasting pan with the 2 tablespoons of flour. Cook over a moderate heat fo a few minutes, stirring all the time, then make a smooth sauce with the degreased juices and red currant jelly, made up to 2 cups with additional light cream or milk, scraping the bottom of the roasting pan well to incorporate any crusty bits with all their flavour. Adjust seasoning, simmer 5-10 minutes then serve with the meat.