Roast Leg Of Lamb Swedish Style Recipes

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LAMMSTEK - SWEDISH ROAST LEG OF LAMB



Lammstek - Swedish Roast Leg of Lamb image

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

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

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

SWEDISH LEG OF LAMB



Swedish Leg of Lamb image

From a community cookbook. This sounds so good! I have no idea if it's authentic or not but it sounds easy to prepare and I hope to try it soon.

Provided by Oolala

Categories     Lamb/Sheep

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 -7 lbs boneless leg of lamb
2 -3 garlic cloves, slivered
1 tablespoon salt
1 tablespoon dry mustard
2 cups strong coffee
4 tablespoons sugar
4 tablespoons cream
1 ounce brandy
5 tablespoons flour, may need more
flour, for gravy
1 cup cream
3/4 cup currant jelly

Steps:

  • Make small slits in the lamb and insert the garlic slivers.
  • Mix the salt and dry mustard and rub it into the meat.
  • Bake the lamb at 350 degrees F. for 1 hour and then baste with a mixture of the coffee, sugar, the 4 tablespoons of cream, and the brandy.
  • Bake another 2 to 2 1/2 hours, to your liking.
  • To make the gravy, scrape the drippings from the roasting pan; add flour (more if needed), 1 cup of cream and the currant jelly and blend.

Nutrition Facts : Calories 1036.3, Fat 70.1, SaturatedFat 32.5, Cholesterol 276.2, Sodium 1086.2, Carbohydrate 33.9, Fiber 0.7, Sugar 22.6, Protein 62.8

MYRA WALDO'S SWEDISH LAMB



Myra Waldo's Swedish Lamb image

Craig Claiborne brought this marvelous dinner-party centerpiece to The Times in 1958, after securing it from Myra Waldo, a globetrotting food and travel writer who edited "The Complete Round-the-World Cookbook," featuring recipes gathered by Pan American Airways. Mr. Claiborne recommended this one in a column in the newspaper four years later: a leg of lamb roasted above carrots and onions, broth, hot coffee, cream and a sprinkling of sugar. Really! The result on the plate is remarkable in the way the richness of the sauce mingles with the big taste of the lamb. All we needed to do to improve it was exchange the beef broth Claiborne used (too tinny in flavor) for some of the low-sodium chicken variety. (Sam Sifton)

Provided by Craig Claiborne

Categories     dinner, times classics, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9

1 tablespoon salt
1 teaspoon freshly ground black pepper
1 five-pound leg of lamb
3 onions, sliced
3 carrots, sliced
1 cup low-sodium chicken broth
1 1/2 cups hot strong coffee
1/2 cup heavy cream
1 tablespoon sugar

Steps:

  • Rub salt and pepper into the lamb. Place the lamb in a roasting pan and surround with onions.
  • Roast in a hot oven (425 degrees) for 30 minutes and skim off the fat.
  • Reduce heat to moderate (350 degrees) and add the carrots and broth. Roast 30 minutes longer and add the coffee, cream and sugar. Continue roasting, basting frequently, for 40 minutes.
  • Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 38 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 17 grams, Sodium 1031 milligrams, Sugar 5 grams

ROAST LEG OF LAMB, SWEDISH STYLE



Roast Leg of Lamb, Swedish Style image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 1h40m

Yield 6 or more servings

Number Of Ingredients 8

1 leg of lamb, 7 to 8 pounds, boned, rolled and tied
3 tablespoons butter mixed with 3 tablespoons chopped parsley
1 carrot, sliced
1 onion, sliced (optional)
1 teaspoon salt
6 black peppercorns
4 cups hot stock (lamb or chicken) or water
1 cup hot coffee with sugar and cream

Steps:

  • Preheat oven to 450 degrees.
  • Prick the lamb all over with the point of a sharp knife and rub the butter and parsley mixture into the holes. Butter a roasting pan lightly, put in the meat, carrot and onion and brown in the oven for 15 to 20 minutes.
  • Lower the heat to 350 degrees, sprinkle the meat with the salt and add the peppercorns and 2 cups of stock. Baste every 15 minutes, adding the coffee and the remaining stock gradually. Cook until the roast reaches the internal temperature desired (140 degrees for rare lamb, higher for well-done).
  • Remove the roast to a platter and keep it warm. Strain the pan liquid and skim off the fat. Make a roux (1 tablespoon fat and 1 tablespoon flour for each cup of liquid), cook it briefly, add the liquid to it, whisk till smooth, boil till thickened and simmer 10 minutes. Pass the sauce with the sliced lamb.

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