Lamb Calypso

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Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Here's a musty, pungent recipe from the West Indies for the more adventurous cook.


  • 1 leg of lamb (4 pounds), trimmed of excess fat and rubbed with salt and pepper
  • ½ cup very strong coffee
  • ¼ cup Curarçao
  • ½ teaspoon orange bitters (optional)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons dark molasses
  • ¼ teaspoon ground mace
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • ¼ teaspoon pepper, freshly ground
  • A handful of currants


Presoak the pot, top and bottom, in water for 15 minutes.

Insert a meat thermometer in the lamb, away from the bone, and place it in the pot.

Combine all the other ingredients, except the currants, and pour over the lamb. Then sprinkle with the currants.

Place the covered pot in a cold oven.

Set the temperature at 480 degrees.

Cook for 75 minutes, or until done according to the meat thermometer.

Serve the sauce over brown rice.

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