LAMB:

6 1/2 lb. leg of lamb
1 jar mustard
1/2 box brown sugar
1 sm. jar orange marmalade
1 c. strong black coffee

GRAVY:

Pan drippings
1/2 c. dry wine
3 garlic cloves
1/2 tsp. cornstarch with 2 tbsp. cold water

Slather lamb with mustard. Pat on brown sugar. Cover with marmalade. Roast 45 minutes at 300 degrees. Pour coffee over. Cook about 2 hours or until 150 degrees on meat thermometer.

Gravy: Bring juice to boil and add other ingredients. Serve with wild rice and peas.