FINSKT LAMM (FINNISH LAMB)
This roast lamb is one of the most delectable imaginable, and my whole family love it. It was given to me by a very old friend years ago - I don't know his source. Number of serves and cooking time is for a 5lb leg with bone.
Provided by Daydream
Categories Lamb/Sheep
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut all fat off lamb.
- Mix salt and mustard together and rub into lamb.
- Insert slivers of garlic into meat near bone.
- Place in a heavy baking dish and roast at 450 degrees F (230 degrees C) for 15 minutes.
- Reduce oven temperature to 350 F (175 degrees C) and roast another 15 minutes.
- Mix coffee, cream and stock together.
- Remove lamb from oven, pour coffee, cream and stock over lamb and return it to the oven.
- Continue cooking until done, about 25 minutes a pound (all-up) to reach medium rare.
- The most accurate way to determine doneness is with a meat thermometer: 110 degrees F (42 degrees C) is rare, 120 degrees F (58 degrees C) is medium-rare, and 145 degrees F (68 degrees C) is medium-well done.
- (Don't exceed 145 degrees F or it will become dry.) If you want your roast to be particularly succulent, once it is within 10 degrees F (5 degrees C) of its ideal doneness, remove it from the oven and allow it to rest for 15 or 20 minutes with a tent of foil placed very loosely over it.
- Sauce: Spoon surplus fat off pan juices.
- Place pan over medium heat and stir in flour.
- Cook 2 minutes or until it colours a little.
- Add cream, red current jelly and seasonings and simmer for a few minutes.
- Carve the lamb after it has rested, and serve the sauce separately.
Nutrition Facts : Calories 168.4, Fat 13, SaturatedFat 7.8, Cholesterol 45.4, Sodium 1237.3, Carbohydrate 11.6, Fiber 0.2, Sugar 6.1, Protein 2.3
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