1 small (1-2 pound) leg of lamb, deboned and tied
salt and pepper
1 tablespoon rosemary, chopped
1 tablespoon Dijon mustard
1/2 cup strong black coffee
1 tablespoon cream
1 tablespoon sugar
1 tablespoon brandy
1/2 cup chicken stock
Step 1: Rub the salt and pepper onto the lamb.
Step 2: Spread the mustard on top.
Step 3: Heat the coffee, cream, sugar and brandy until the sugar has dissolved.
Step 4: Place the lamb in a roasting dish and pour the coffee mixture over it.
Step 5: Roast in a preheated 375F oven for 20 minutes, basting a few times.
Step 6: Turn the heat down to 325F and roast until it reaches a temperature of 130F, about 20 minutes.
Step 7: Let the lamb rest for 15 minutes. Pour the juices into a pan along with the chicken stock and heat until bubbling.