Coffee Basted Lamb Recipe


Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Leg lamb1
 Strong coffee/Double strength instant coffee250 Milliliter (1 Cup)
 Cream1⁄2 Cup (8 tbs)
 Sugar1 Teaspoon
 Water4 Tablespoon
 Flour2 Tablespoon
 Red currant jelly2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 339 Calories from Fat 115

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 6 g29.8%

Trans Fat 0 g

Cholesterol 59 mg

Sodium 204.6 mg8.5%

Total Carbohydrates 37 g12.2%

Dietary Fiber 0.21 g0.84%

Sugars 14.8 g

Protein 19 g37.4%

Vitamin A 1% Vitamin C

Calcium 6.9% Iron 10%

*Based on a 2000 Calorie diet


1. Rub salt and pepper over the surface of the lamb and bake in a moderate oven 350°F (180°C) for 1 hour.
2. Mix the coffee, cream and sugar and pour over the lamb. Continue cooking for the remainder of the cooking time, calculated at 30 minutes per pound (60 minutes per 1 kg) basting frequently. Add a little water if the liquid evaporates too much during cooking.
3. When cooked remove the lamb, skim off fat from the pan, putting aside 2 tablespoons of fat in a saucepan. Add enough water to the roasting pan to make 2 cups of liquid, stir well lifting off any baked on juices.
4. Heat the fat in the saucepan, stir in the flour and cook for one minute. Add the liquid from the roasting pan and stir until the sauce thickens and boils. Add the red currant jelly and stir until the jelly is completely absorbed.