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Swedish Coffee Basted Lamb

Meat.Bible's picture
  Leg lamb 1
  Strong coffee 1 Cup (16 tbs)
  Light cream 1⁄4 Cup (4 tbs)
  Sugar 2 Teaspoon
  Flour 2 Tablespoon (Adjust Quantity As Needed)
  Water 1 Cup (16 tbs)
  Red currant jelly 2 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

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

Swedish Coffee Basted Lamb Recipe