Swedish lamb

Swedish lamb

By
From
Encyclopedia of Food and Cookery
Serves
6-8

In Sweden lamb is roasted on a bed of vegetables, with coffee and stock basting the meat.

Ingredients

Quantity Ingredient
1 x 2-2.5kg leg of lamb
2 teaspoons salt
2 teaspoons freshly ground black pepper
3 onions, sliced
3 carrots, sliced
250ml beef stock, hot
375ml strong black coffee, hot
1 tablespoon sugar
125ml cream

Method

  1. Trim any excess fat from lamb. Rub salt and pepper into lamb and place on rack in a roasting tin over onions and carrots. Roast in a preheated hot oven for 30 minutes.
  2. Reduce oven temperature to moderate and add stock, coffee and sugar to tin. Continue cooking, basting frequently, until done to your taste. One hour longer gives meat that is tender and pink on the inside; in 1½ hours the meat becomes medium- to well-done.
  3. Transfer lamb to a heated platter and rest for 15–20 minutes. Rub vegetables and cooking liquid through a sieve or purée in a blender. Reheat with cream and serve with lamb.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again