Swedish Leg Of Lamb Food

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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 LAMB STEW WITH DILL SAUCE



Swedish Lamb Stew with Dill Sauce image

Categories     Milk/Cream     Herb     Lamb     Stew     Dinner     Vinegar     Carrot     Spring     Winter     Dill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream

Steps:

  • Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
  • Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.

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.

ELISE'S ROAST LEG OF LAMB



Elise's Roast Leg of Lamb image

The most important thing to remember about cooking a lamb roast is not OVER-COOK it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. There is some debate over which method yields the best results - slow cooking at low heat the entire time, or searing first on high heat and then slow cooking. James Beard in his American Cookery prefers the slow-cook-low-heat method (he rubs the roast with salt and pepper and cooks it at 325°F the whole time.) You will also get great results with the searing method, starting at high heat and then dropping the temp which is the method described in this recipe. For this roast, pull it out at 130°F if you like it medium rare. As it rests the internal temperature will continue to rise a few points as the meat continues to cook.(I like lamb on the rare side of medium rare, and this roast was perfectly done for me). An accurate meat thermometer is essential. The marinade used works quite well, however; a simpler marinade of rosemary, olive oil, garlic, pepper, and lemon juice would do the trick quite nicely too. You can also make tiny slices into the surface of the roast and insert slivers of garlic and herbs if you like. NOTE: Preparation time DOES NOT include the marinating time overnight in the refrigerator!

Provided by Lindas Busy Kitchen

Categories     Lamb/Sheep

Time 2h10m

Yield 8-10

Number Of Ingredients 10

1/2 cup orange juice
1 cup white wine
3 garlic cloves, minced
2 teaspoons fresh thyme or 1 teaspoon dried thyme
2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil
1 (6 lb) leg of lamb, bone-in or 1 (6 lb) leg of lamb, boneless . If boneless, the leg should be tied up with kitchen string by butcher
marinade
salt

Steps:

  • Marinade:.
  • Blend ingredients in a blender, just a few pulses until well mixed.
  • Lamb Roast:.
  • Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak.
  • Marinate for several hours, or overnight, in the refrigerator.
  • Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
  • Preheat oven to 425.
  • Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings.
  • Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
  • Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.)
  • Pat dry the marinade off the lamb with paper towels.
  • Generously salt and pepper all sides of the roast.
  • Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat.
  • Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in.
  • Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water (a cup or so) in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
  • Roast at 425, for 20 minutes, then reduce the heat to 300, and roast an additional hour (for a 6 lb. roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
  • Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan.
  • If you are cooking the roast in a roasting pan, rack or not, start the roast at 450, then reduce the heat to 325.
  • Also, the shape of the roast will have an impact on the cooking time. A rather long and thin roast will cook fairly quickly. A thicker roast may take longer than expected.
  • At this point start checking the meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often.
  • Remove from the oven anywhere from 130°F-135°F for medium rare. Lamb should never be cooked until well done, or it will be too dry.
  • Let stand for 15-20 minutes before carving.
  • Cut away the kitchen string, and slice with a sharp carving knife, 1/2" thick slices, against the grain of the meat.
  • While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.
  • Serve with some homemade mint jelly for an added treat.

Nutrition Facts : Calories 747.6, Fat 49.3, SaturatedFat 20.2, Cholesterol 227.9, Sodium 196, Carbohydrate 2.9, Fiber 0.2, Sugar 1.6, Protein 63.4

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