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Roasted Lamb in Coffee Sauce
- 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:View on Closet Cooking
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