Leg of Lamb Texas Style

1 tbsp salt

1 tsp dry mustard

1 clove garlic, slivered

1 cup strong black coffee

2 tsp sugar

1 cup heavy cream

1/2 cup brandy

2 tbsp water

2 tbsp currant jelly

5 tbsp flour

6 lb leg of lamb

Preheat oven to 350 degrees. Wipe lamb with damp cloth; make slits with a

sharp knife. Insert garlic into slits. Blend salt and mustard; rub over lamb.

Place on rack in shallow roasting pan. Roast in preheated oven for 1 1/2 hours.

Meanwhile, in small bowl blend coffee, sugar, 2 tbsp of the cream, brandy and

water; use to baste lamb. Roast for 1 1/2 hours longer for well done, or until done

to taste, basting frequently with coffee mixture. Place lamb on a serving dish in warm place.

Remove rack; set pan on top of stove. In a small bowl mix remaining cream and flour

to a smooth paste; stir into pan juices. Cool over low heat, stirring constantly, until

thickened and smooth. Add currant jelly; simmer for 2 minutes. Serve with lamb.