Lammstek Swedish Roast Leg Of Lamb Recipes

MYRA WALDO'S SWEDISH LAMB

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.

LAMMSTEK - SWEDISH ROAST LEG OF LAMB

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.

ROAST LEG OF LAMB, SWEDISH STYLE

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.

SWEDISH LEG OF LAMB

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.

EASY ROAST LEG OF LAMB

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.

ROAST LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

ROAST LEG OF LAMB

Steps:

• Remove lamb from refrigerator 1 hour before roasting.
• Preheat oven to 400°F/200°C/Gas 6.
• Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
• Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
• Place lamb, fat side up on a rack in an uncovered pan.
• Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
• When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
• If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.