Title: Roast Lamb with Port Sauce
Categories: Lamb
Yield: 1 Servings

1 Kg. leg of lamb
1 cl Garlic; thinly sliced
1 ts Ground ginger
1 ts Dry mustard
2 ts Sugar
1 c Strong black coffee
2 tb Cream
2 tb Port
2 tb Flour
1/2 c Redcurrent jelly

Recipe by: jane@latcs2.lat.oz.au (Jane Philcox) Trim excess fat from lamb.
Make 2 or 3 slits on the surface of the lamb, and insert garlic slices.
Combine ginger and mustard and rub over surface of lamb. Bake in a moderate
oven (180 deg C, 355 deg F) for 1 hr. Dissolve sugar in the coffee, stir in
the cream and port, pour over the lamb. Bake a further 45 minutes, for the
lamb to be a little pink near the bone, 1 1/4 hours for well done lamb,
basting occasionally. Lift the lamb onto a serving platter and keep warm.
Skim the fat from the pan juices and reserve. Add water to the meat juices
to make 1.5 cups, and set aside. Put 2 tablespoons of the reserved fat into
the roasting dish, stir in the flour and cook for 2 minutes. Gradually add
pan juices, stirring constantly. Cook until smooth and thickened. Blend in
recdurrent jelly, and cook until melted. Serve the sauce separately.

This goes very well with a good red wine.