FINSKT LAMM (FINNISH LAMB)
This roast lamb is one of the most delectable imaginable, and my whole family love it. It was given to me by a very old friend years ago - I don't know his source. Number of serves and cooking time is for a 5lb leg with bone.
Provided by Daydream
Categories Lamb/Sheep
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut all fat off lamb.
- Mix salt and mustard together and rub into lamb.
- Insert slivers of garlic into meat near bone.
- Place in a heavy baking dish and roast at 450 degrees F (230 degrees C) for 15 minutes.
- Reduce oven temperature to 350 F (175 degrees C) and roast another 15 minutes.
- Mix coffee, cream and stock together.
- Remove lamb from oven, pour coffee, cream and stock over lamb and return it to the oven.
- Continue cooking until done, about 25 minutes a pound (all-up) to reach medium rare.
- The most accurate way to determine doneness is with a meat thermometer: 110 degrees F (42 degrees C) is rare, 120 degrees F (58 degrees C) is medium-rare, and 145 degrees F (68 degrees C) is medium-well done.
- (Don't exceed 145 degrees F or it will become dry.) If you want your roast to be particularly succulent, once it is within 10 degrees F (5 degrees C) of its ideal doneness, remove it from the oven and allow it to rest for 15 or 20 minutes with a tent of foil placed very loosely over it.
- Sauce: Spoon surplus fat off pan juices.
- Place pan over medium heat and stir in flour.
- Cook 2 minutes or until it colours a little.
- Add cream, red current jelly and seasonings and simmer for a few minutes.
- Carve the lamb after it has rested, and serve the sauce separately.
Nutrition Facts : Calories 168.4, Fat 13, SaturatedFat 7.8, Cholesterol 45.4, Sodium 1237.3, Carbohydrate 11.6, Fiber 0.2, Sugar 6.1, Protein 2.3
LAMB SAAG
If you're looking for a comforting family curry, this simple lamb dish with spinach takes just 15 minutes to prep and is sure to go down a treat
Provided by Member recipe by bobnel
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.
- Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.
- Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.
- Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.
- Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.
- Scatter over the coriander. Serve with naan or rice.
Nutrition Facts : Calories 640 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium
SPANISH-STYLE LAMB STEW
John Willoughby fell in love with pimentón, a smoky Spanish paprika, after a trip to La Vera, a region west of Madrid, first encountering it in a lamb stew. "The stew, rich with the slight gaminess of lamb, the tang of sherry and the smooth comfort of white beans, was brought to greatness by the subtle heat and almost mysterious smokiness of the pimentón," he wrote. He drew inspiration from the stew, making his own version at home and bringing this recipe to The Times in 2010.
Provided by John Willoughby
Categories dinner, easy, one pot, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
- Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
- Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 33 grams, Carbohydrate 41 grams, Fat 63 grams, Fiber 14 grams, Protein 51 grams, SaturatedFat 25 grams, Sodium 1583 milligrams, Sugar 8 grams
SPRING LAMB WITH ROSEMARY AND TURNIPS
For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.
Provided by David Tanis
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 6
Steps:
- Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
- Heat oven to 375 degrees.
- Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
- Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
- Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.
LAMMSTEK - SWEDISH ROAST LEG OF LAMB
Ok, Cookgirl - You asked for it. ... Lamb in Iceland is unlike any other I've ever tasted. While it's the "staple meat" of our country, it has such a wonderful flavor & texture that's impossible to describe adequately. Siggi & I usually grill a leg of lamb or oven roast it after trimming all excess fat & seasoning w/garlic, rosemary and seasoning salt. This unique recipe takes a different approach & is from my "Classic Scandinavian Cooking" cookbook by Nika Hazelton. The name says it all & the intro is brief. "The coffee, provided it is not overly strong, gives an excellent color to the meat & a subtle taste to the gravy."
Provided by twissis
Categories Potato
Time 2h20m
Yield 8 8 Oz Servings, 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450°F.
- Trim lamb of all excess fat. Rub salt and pepper into meat. Place meat on rack in roasting pan and roast 30 minutes. Pour off fat or remove with a baster bulb.
- Reduce oven temp to 350°F; place the onions and carrots in the pan.
- Combine bouillon, coffee, cream and sugar. Pour mixture over the meat.
- Cont roasting for 1 to 1 ½ hrs, depending on the degree of doneness desired, & baste very frequently. Transfer lamb to warmed serving platter and keep hot.
- Deglaze pan with a small amt of water and strain pan drippings into a med saucepan. Press any strained drippings and the vegetables through a sieve (or purée in a blender) and add to the saucepan. Combine the pan contents well and heat to a desired serving temperature.
- Serve lamb with gravy on the side and accompanied by broiled tomatoes, browned potatoes and green vegetable of choice.
Nutrition Facts : Calories 648.3, Fat 43.9, SaturatedFat 19.9, Cholesterol 210.4, Sodium 1221.3, Carbohydrate 6.6, Fiber 1, Sugar 3.1, Protein 53.7
ROAST RACK OF LAMB WITH MINT SAUCE
The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.
Categories Lamb Mustard Roast New Year's Eve Mint Rack of Lamb Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make lamb:
- Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
- Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
- Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
- To make sauce:
- Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
- Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.
More about "finskt lamm finnish lamb recipes"
32 BEST LAMB RECIPES - EASY WAYS TO COOK LAMB - DELISH
From delish.com
LAMB KORMA - SIMPLY DELICIOUS
From simply-delicious-food.com
BRAISE IT: LAMB SHANKS WITH FIGS AND ROSEMARY - FOOD …
From foodrepublic.com
42 BEST LAMB RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Reviews 1KAuthor By
GORDON RAMSAY FINDS THE LAMB SAUCE - YOUTUBE
From youtube.com
LAMB BALTI - KHIN'S KITCHEN
From khinskitchen.com
FINSKT LAMM (FINNISH LAMB) - NORDIC RECIPES
From fooddiez.com
LAMM RECEPT | ICA
From ica.se
LAMB RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
WORLD BEST COFFEE RECIPES: FINSKT LAMM (FINNISH LAMB)
From worldbestcoffeerecipes.blogspot.com
FINSKT LAMM (FINNISH LAMB) RECIPE - FOOD.COM - PINTEREST
From pinterest.com
LAMB RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
YOTAM OTTOLENGHI’S LAMB RECIPES | FOOD | THE GUARDIAN
From theguardian.com
LAMB & LENTIL RECIPE DOG FOOD - FROMM FAMILY FOODS
From frommfamily.com
ROAST LAMB LEG WITH GRAVY | RECIPETIN EATS
From recipetineats.com
You'll also love