Swedish Coffee Basted Lamb
|Strong coffee||1 Cup (16 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Flour||2 Tablespoon (Adjust Quantity As Needed)|
|Water||1 Cup (16 tbs)|
|Red currant jelly||2 Tablespoon|
Wipe lamb and weigh to calculate cooking time.
Place in a roasting pan (without rack) and rub salt and pepper into fat surface.
Bake in a moderately slow oven for 30 minutes per lb.
After 1 hour add coffee mixed with cream and sugar to pan and baste lamb occasionally during remainder of cooking time.
Lift out lamb and rest in a warm place before carving.
Place 2 tablespoons fat from pan drippings into a saucepan.
Skim off remaining fat in pan and add sufficient water to pan to make 1 1/2 cups with juices.
Heat fat in saucepan and stir in flour.
Cook 1 minute.
Pour in dissolved juices, stirring constantly until gravy boils and thickens.
Stir in the red currant jelly and heat until melted.
Serve with the lamb.
Serving size: Complete recipe
Calories 1124 Calories from Fat 580
% Daily Value*
Total Fat 65 g99.6%
Saturated Fat 31.4 g156.9%
Trans Fat 0 g
Cholesterol 294.4 mg98.1%
Sodium 626 mg26.1%
Total Carbohydrates 62 g20.8%
Dietary Fiber 0.84 g3.4%
Sugars 23.5 g
Protein 72 g143.6%
Vitamin A 12.2% Vitamin C 0.6%
Calcium 7.3% Iron 40.2%
*Based on a 2000 Calorie diet