Finskt Lamm Finnish Lamb Recipes

FINSKT LAMM (FINNISH LAMB)

Finskt Lamm (Finnish Lamb) image

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

Ingredients

1 leg of lamb (bone-in)
3 teaspoons salt (or less to taste)
1 teaspoon dry mustard
3 cloves garlic, peeled and cut in slivers
1 cup chicken stock
1/2 cup strong black coffee
1/2 cup cream
1 tablespoon flour
1/2 cup cream
3 tablespoons red currant jelly, mashed with a fork
salt
fresh ground black pepper

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

MINT-MARINATED LEG OF LAMB

Mint-Marinated Leg of Lamb image

Categories Lamb Marinate Roast Easter Low Carb Mint Spring Bon Appétit

Yield Serves 8

Number Of Ingredients 7

Ingredients

1/2 cup olive oil
1/2 cup dry red wine
1/4 cup packed minced fresh mint
4 large garlic cloves, minced
2 bay leaves, crumbled
1 5-pound leg of lamb, boned, butterflied
Fresh mint sprigs

Steps:

Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.

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