1 (4-6 lb.) leg of lamb
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground ginger
2 c. strong coffee
1/4 c. flour
1 1/4 c. water

Combine salt, pepper and ginger; mix well. Rub seasoning on lamb. Place on rack in shallow roasting pan. Pour coffee over lamb. Roast at 325 degrees for 30-35 minutes per pound or until meat thermometer registers at 175 degrees.

Baste lamb frequently with coffee during roasting. When done, place roast on heated platter. Pour drippings into measuring cup. Skim off and discard all but 1/4 cup fat; pour drippings into saucepan. Blend flour with a little of the water; stir into drippings with remaining water. Cook, stirring constantly, until gravy boils 2 minutes. Add salt and pepper to taste. Serve in a gravy bowl with lamb.