Lammstek – Swedish Roast Leg of Lamb |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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.” 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:
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 1/2 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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