Lammstek Swedish Roast Leg Of Lamb Recipes

Steps:

• Preheat oven to 450 degrees.
• Prick the lamb all over with the point of a sharp knife and rub the butter and parsley mixture into the holes. Butter a roasting pan lightly, put in the meat, carrot and onion and brown in the oven for 15 to 20 minutes.
• Lower the heat to 350 degrees, sprinkle the meat with the salt and add the peppercorns and 2 cups of stock. Baste every 15 minutes, adding the coffee and the remaining stock gradually. Cook until the roast reaches the internal temperature desired (140 degrees for rare lamb, higher for well-done).
• Remove the roast to a platter and keep it warm. Strain the pan liquid and skim off the fat. Make a roux (1 tablespoon fat and 1 tablespoon flour for each cup of liquid), cook it briefly, add the liquid to it, whisk till smooth, boil till thickened and simmer 10 minutes. Pass the sauce with the sliced lamb.

Steps:

• Marinade:.
• Blend ingredients in a blender, just a few pulses until well mixed.
• Lamb Roast:.
• Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak.
• Marinate for several hours, or overnight, in the refrigerator.
• Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
• Preheat oven to 425.
• Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings.
• Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
• Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.)
• Pat dry the marinade off the lamb with paper towels.
• Generously salt and pepper all sides of the roast.
• Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat.
• Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in.
• Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water (a cup or so) in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
• Roast at 425, for 20 minutes, then reduce the heat to 300, and roast an additional hour (for a 6 lb. roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
• Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan.
• If you are cooking the roast in a roasting pan, rack or not, start the roast at 450, then reduce the heat to 325.
• Also, the shape of the roast will have an impact on the cooking time. A rather long and thin roast will cook fairly quickly. A thicker roast may take longer than expected.
• At this point start checking the meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often.
• Remove from the oven anywhere from 130°F-135°F for medium rare. Lamb should never be cooked until well done, or it will be too dry.
• Let stand for 15-20 minutes before carving.
• Cut away the kitchen string, and slice with a sharp carving knife, 1/2" thick slices, against the grain of the meat.
• While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.
• Serve with some homemade mint jelly for an added treat.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.

Steps:

• Rub salt and pepper into the lamb. Place the lamb in a roasting pan and surround with onions.
• Roast in a hot oven (425 degrees) for 30 minutes and skim off the fat.
• Reduce heat to moderate (350 degrees) and add the carrots and broth. Roast 30 minutes longer and add the coffee, cream and sugar. Continue roasting, basting frequently, for 40 minutes.
• Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Steps:

• Make small slits in the lamb and insert the garlic slivers.
• Mix the salt and dry mustard and rub it into the meat.
• Bake the lamb at 350 degrees F. for 1 hour and then baste with a mixture of the coffee, sugar, the 4 tablespoons of cream, and the brandy.
• Bake another 2 to 2 1/2 hours, to your liking.
• To make the gravy, scrape the drippings from the roasting pan; add flour (more if needed), 1 cup of cream and the currant jelly and blend.