1 (5 lb.) leg of lamb
1 tbsp. salt
1 tbsp. pepper
2 med. onions, sliced
2 med. carrots, sliced
1 c. hot bouillon
1 1/2 c. hot coffee
1/2 c. heavy cream
2 tsp. sugar

Set oven at 450 degrees. Rub salt and pepper into meat. Place meat on rack in a roasting pan and roast 30 minutes. Pour off fat and reduce oven heat to 350 degrees. Place onions and carrots into pan. Combine bouillon, coffee, cream, and sugar and pour over meat. (The coffee gives and excellent color to the meat and a subtle taste to the gravy.) Continue roasting for 1 to 1 1/2 hours. Baste frequently. Transfer lamb to warm serving platter and keep hot. Strain gravy and press vegetables through a sieve or puree in blender. Garnish with parsley and broiled tomatoes. Serve with browned potatoes and a green vegetable. Serve sauce separately.