Wednesday, December 7, 2016

Swedish Lamb

Swedish Lamb

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 ½ cups hot strong coffee
½ cup heavy cream
1 tablespoon sugar

Rub salt and pepper into the lam . b. 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

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