6 lb. leg of lamb
6 garlic cloves, cut into halves
1 tsp. salt
1/4 tsp. pepper
2 c. black decaf coffee
1 tbsp. tamari (wheat free)
1 tbsp. lemon juice
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon

Using point of knife, cut slits in lamb and insert garlic halves. Place lamb on rack in roasting pan. Sprinkle with salt and pepper. In bowl combine remaining ingredients. Pour 1/2 of mixture over lamb. Insert meat thermometer in center of largest muscle, not touching bone.

Roast at 325 degrees for 45 minutes. Pour remaining coffee mixture over lamb. Continue to roast until tender, about 45 minutes to 1 1/4 hours longer. Thermometer should register 150 degrees for rare; 160 to 170 degrees for medium; or 175 to 180 degrees for well done. Remove garlic pieces. Slice and weigh portions, 4 ounces per serving. Serve with 1 cup salad. Single serving = 4 ounces protein, 1 cup salad.