Ingredients

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

Directions

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.