INGREDIENTS

1. 5-6lbsleg of lamb
2. 2-3clovesgarlic, sliced
3. 1teaspoonground ginger
4. 1teaspoondry mustard
5. 1/2cupcherry jam
6. 1cup hotstrong coffee
7. 2tablespoonsport wine
8. 2tablespoonsfat, from pan drippings
9. 2tablespoonsall-purpose flour
10. salt, to taste
11. pepper, to taste

DIRECTIONS

1. Cut 2 or 3 small slits in lamb, insert a garlic clove in each slit.
2. Combine ginger and mustard.
3. Rub lamb with the ginger/mustard mixture.
4. Place meat (fat side up) on a rack in a shallow roasting pan.
5. Roast meat in a slow (325°F) oven for about 3-3 1/2 hours, or until meat thermometer registers 170- 180°F.
6. Dissolve jam in coffee, stir in port wine.
7. After meat has roasted for 1 hour, pour the sauce over the lamb.
8. Baste lamb occasionally during roasting.
9. When done, remove lamb from pan to a warm platter.
10. Pour meat juices from pan into a large measuring cup.
11. Skim the fat from the juices, reserving 2 Tablespoons of fat.
12. Put the 2 Tablespoons of fat back in the roasting pan.
13. Stir the flour into the fat until smooth.
14. Cook and stir the flour mixture until bubbly.
15. Add enough water to the reserved meat juices to make 1 1/2 cups of liquid.
16. Add the liquid to the flour mixture all at once, cook and stir until thickened and bubbly.
17. Season to taste with salt and pepper.
18. Serve the sauce with the lamb.