| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swedish | 6 | Servings | |
INGREDIENTS
| 4 1/2 | lb | Leg of lamb |
| Salt & freshly-ground black | ||
| pepper | ||
| Little butter or oil | ||
| Generous cup coffee, medium | ||
| strength | ||
| 2 | T | Light cream |
| 1 | t | Sugar |
| 2 | T | Flour |
| 1 | t | Red currant jelly |
| Additional light cream or | ||
| milk |
INSTRUCTIONS
1998 °C, 400°F, Gas Mark 6 This is a traditional Swedish recipe. The coffee cuts the fatty quality of the lamb and produces delicious gravy but is quite unrecognizable in the finished dish. Mix together the coffee, light cream and sugar. Rub meat with butter or oil, season well. Place in roasting pan and roast in preheated oven at 400°F (200°C) for 10 minutes. Reduce heat to 350°F (180°C) and continue roasting for one hour, basting every 20 minutes. Then add the white, sweetened coffee to the pan and continue roasting for another hour, or until joint cooked to your liking, basting as before. When done, remove meat and keep warm. Strain the pan juices then skim fat off the top and return 2 tablespoons to the roasting pan with the 2 tablespoons of flour. Cook over a moderate heat for a few minutes, stirring all the time, then make a smooth sauce with the degreased juices and red currant jelly, made up to 2 cups with additional light cream or milk, scraping the bottom of the roasting pan well to incorporate any crusty bits with all their flavour. Adjust seasoning, simmer 5-10 minutes then serve with the meat. Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25,
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