MYRA WALDO'S SWEDISH LAMB
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
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
Provided by Robert Farrar Capon
Categories dinner, main course
Time 1h40m
Yield 6 or more servings
Number Of Ingredients 8
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.
LAMB SOUVLAKI
Tender pieces of lamb, marinated in a Greek lemon vinaigrette, threaded on skewers and char-grilled to perfection. I like to serve these with rosemary garlic roasted potatoes, a Greek salad, and pita bread.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Greek
Time 3h25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 1.4 g, Cholesterol 65.3 mg, Fat 29.3 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 343.4 mg, Sugar 0.1 g
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