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Lammstek – Swedish Roast Leg of Lamb

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“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.””
READY IN:
2hrs 20mins
SERVES:
8
YIELD:
8 8 Oz Servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 450°F.
  2. 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.
  3. Reduce oven temp to 350°F; place the onions and carrots in the pan.
  4. Combine bouillon, coffee, cream and sugar. Pour mixture over the meat.
  5. 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.
  6. 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.
  7. Serve lamb with gravy on the side and accompanied by broiled tomatoes, browned potatoes and green vegetable of choice.

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