If you asked my grandmother, she tell you that she created this recipe, and that the only reason it’s called Texas-style leg of lamb was because she was living in El Paso when another woman stole it, and had it published in the America Cooks cookbook. This is still my favorite way to cook lamb. Anyway… here’s the recipe
Texas-Style Leg of Lamb
1 tbsp salt
1 tsp dry mustard
2 cloves 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 (bone-in or boneless)
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. Cook over low heat, stirring constantly, until thickened and smooth.
Add currant jelly; simmer for 2 minutes. Serve with lamb.
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