Lammstek – Swedish Roast Leg of Lamb
photo by Peter J
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Yields:
-
8 8 Oz Servings
- Serves:
- 8
ingredients
- 5 lbs leg of lamb
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 medium onions (sliced)
- 2 medium carrots (sliced)
- 1 cup bouillon (hot)
- 1 1⁄2 cups coffee (hot)
- 1⁄2 cup heavy cream
- 2 teaspoons sugar
directions
- 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.
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Reviews
-
i've made this twice now. it's really yummy! you don't taste the individual elements of the gravy, they meld together quite well. it's not overtly sweet, which you might expect from the sugar and the carrots. i used an immersion blender to make the gravy. it's also nice to have a thick rich gravy with no flour required!
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Great lamb recipe. Enjoyed very much, using a 3 lb leg from a whole lamb we bought this fall. Cut ingredients back somewhat to keep in line with the smaller roast. I didn't have any gravy (which I left as is because there was a lot produced) but DH and guests enjoyed it and went for more. Absolutely delicious, so glad you posted this, twissis.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)