LAMMSTEK - SWEDISH ROAST LEG OF LAMB
Ok, Cookgirl - You asked for it. ... Lamb in Iceland is unlike any other I've ever tasted. While it's the "staple meat" of our country, it has such a wonderful flavor & texture that's impossible to describe adequately. Siggi & I usually grill a leg of lamb or oven roast it after trimming all excess fat & seasoning w/garlic, rosemary and seasoning salt. This unique recipe takes a different approach & is from my "Classic Scandinavian Cooking" cookbook by Nika Hazelton. The name says it all & the intro is brief. "The coffee, provided it is not overly strong, gives an excellent color to the meat & a subtle taste to the gravy."
Provided by twissis
Categories Potato
Time 2h20m
Yield 8 8 Oz Servings, 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450°F.
- Trim lamb of all excess fat. Rub salt and pepper into meat. Place meat on rack in roasting pan and roast 30 minutes. Pour off fat or remove with a baster bulb.
- Reduce oven temp to 350°F; place the onions and carrots in the pan.
- Combine bouillon, coffee, cream and sugar. Pour mixture over the meat.
- Cont roasting for 1 to 1 ½ hrs, depending on the degree of doneness desired, & baste very frequently. Transfer lamb to warmed serving platter and keep hot.
- Deglaze pan with a small amt of water and strain pan drippings into a med saucepan. Press any strained drippings and the vegetables through a sieve (or purée in a blender) and add to the saucepan. Combine the pan contents well and heat to a desired serving temperature.
- Serve lamb with gravy on the side and accompanied by broiled tomatoes, browned potatoes and green vegetable of choice.
Nutrition Facts : Calories 648.3, Fat 43.9, SaturatedFat 19.9, Cholesterol 210.4, Sodium 1221.3, Carbohydrate 6.6, Fiber 1, Sugar 3.1, Protein 53.7
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