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1
Cut all fat off lamb.
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2
Mix salt and mustard together and rub into lamb.
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3
Insert slivers of garlic into meat near bone.
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4
Place in a heavy baking dish and roast at 450 degrees F (230 degrees C) for 15 minutes.
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5
Reduce oven temperature to 350 F (175 degrees C) and roast another 15 minutes.
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6
Mix coffee, cream and stock together.
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7
Remove lamb from oven, pour coffee, cream and stock over lamb and return it to the oven.
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8
Continue cooking until done, about 25 minutes a pound (all-up) to reach medium rare.
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9
The most accurate way to determine doneness is with a meat thermometer: 110 degrees F (42 degrees C) is rare, 120 degrees F (58 degrees C) is medium-rare, and 145 degrees F (68 degrees C) is medium-well done.
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10
(Don't exceed 145 degrees F or it will become dry.) If you want your roast to be particularly succulent, once it is within 10 degrees F (5 degrees C) of its ideal doneness, remove it from the oven and allow it to rest for 15 or 20 minutes with a tent of foil placed very loosely over it.
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11
Sauce: Spoon surplus fat off pan juices.
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12
Place pan over medium heat and stir in flour.
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13
Cook 2 minutes or until it colours a little.
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14
Add cream, red current jelly and seasonings and simmer for a few minutes.
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15
Carve the lamb after it has rested, and serve the sauce separately.
