Swedish-Style Lamb

Ingredients

1 leg of lamb (4-4 1/2 pounds)
2 teaspoons salt
1/4 teaspoon pepper
3/4 cup black coffee
1 tablespoon Roberts Half and Half
2 teaspoons sugar
2 tablespoons flour
Roberts Milk
2 teaspoons currant jelly

Preparation

Wipe lamb with damp cloth; rub with salt and pepper. Place lamb, fat side up, on rack in shallow roasting pan. Roast, uncovered, at 350° for 1 1/2 hours. Combine coffee, half and half and sugar; pour over lamb. Roast, basting occasionally, about 1 hour. Place lamb on heated serving platter. For gravy, strain pan drippings into large measuring cup; skim off fat and measure 2 tablespoons fat into roasting pan. Stir in flour and cook, stirring constantly, over low heat about 1 minute to brown flour. Measure pan drippings and add milk to measure 2 cups. Gradually stir into flour mixture; bring to a boil, stirring constantly. Remove from heat; add currant jelly. Stir until well-blended. Serve gravy hot with lamb.

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.