1. Set oven to 450°F. 2. Trim lamb of all excess fat. Rub salt and pepper into meat. Place meat on rack in roasting pan and roast 30 minutes. Pour off fat or remove with a baster bulb. 3. Reduce oven temp to 350°F; place the onions and carrots in the pan. 4. Combine bouillon, coffee, cream and sugar. Pour mixture over the meat. 5. Cont roasting for 1 to 1 ½ hrs, depending on the degree of doneness desired, & baste very frequently. Transfer lamb to warmed serving platter and keep hot. 6. Deglaze pan with a small amt of water and strain pan drippings into a med saucepan. Press any strained drippings and the vegetables through a sieve (or purée in a blender) and add to the saucepan. Combine the pan contents well and heat to a desired serving temperature. 7. Serve lamb with gravy on the side and accompanied by broiled tomatoes, browned potatoes and green vegetable of choice. ---------------------------------------------------------------------------
Nutrition
Ingredients
