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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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