Leg of Lamb from The Wonderful World of Cooking

The cookbook by Edward Heth, called this "Sugar Lamb".  Well I have never seen a recipe with sugar used to roast a leg of lamb before.  Instantly I knew this was the next recipe out of the 50's era to try.  Lamb being a bit pricey these days, well for that matter what isn't, I tried this with beef as well.  I can not give you any straight forward measurements on this one.  The size of your roast will determine that, but the ingredients and steps are as follows.

Salt & Pepper
Prepared Mustard
Brown Sugar
Strong Coffee

First score the leg with a sharp knife making a cross hatch pattern.  Then rub in salt and pepper.  Work it in good and if possible use coarse salt and fresh ground pepper.  Second coat the whole leg with mustard.  I used coarse stone ground mustard and again worked it into all the knocks and crannies.  Third cover the mustard coating with brown sugar.  I used about 3 cups on this 8lb leg of lamb.  Place it in a deep roasting pan.  Pour 4 cups of strong coffee into the bottom of the pan.  I roasted this for four hours at 350 degrees to reach a rare state.  I basted often during this process and the results could not be ignored.  This was a unusual way to cook a lamb for me, but possibly the best I have had.  In the picture you can see all those juices in the bottom of the pan, well let me tell you that is some great gravy material.