Author Notes
My mother liked cooking a Leg Of Lamb for a special occassion. I just took our love of a leg of lamb and seasoned it with flavoring I enjoy. —Jim Stanton
Ingredients
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7-8 pound
leg of lamb, boned and rolled.
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salt and pepper to taste
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2
garlic cloves, thinly sliced
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1 cup
cranberry juice
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1 1/2 cups
freshly brewed strong coffee
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2 tablespoons
heavy whipping cream
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1 tablespoon
sugar
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2 sprigs
cognac or brandy
Directions
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Preheat oven to 35degrees Fahrenheit.
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Season with salt and pepper.
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Makes several slits in top and side of meat and insert garlic slices.
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Place lamb on roastin rack and bake 5 minutes.
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Pour cranberry juice over meat and continue roasting. Baste every 10 minutes with cranberry juice and pan drippings for the first hour of roasting.
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Prepare coffee and combine with cream and sugar.
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Baste lamb with coffee mixture every 10 minutes, using a little at a time, until lamb is cooked as desired and is beautifully glazed.
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You will roast about 20 minutes per pound for medium.
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Cover lamb with foil to rest for 20 minutes.
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Make gravey by adding pan juices into a small saucepan and degrease. Bring to a simmer, add cognac, and continue to simmer for 2 minutes.
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Slice lamb and arrange on a serving platter. Pass gravy with lamb.
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