Myra Waldos Swedish Lamb Recipes

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MYRA WALDO'S SWEDISH LAMB



Myra Waldo's Swedish Lamb image

Craig Claiborne brought this marvelous dinner-party centerpiece to The Times in 1958, after securing it from Myra Waldo, a globetrotting food and travel writer who edited "The Complete Round-the-World Cookbook," featuring recipes gathered by Pan American Airways. Mr. Claiborne recommended this one in a column in the newspaper four years later: a leg of lamb roasted above carrots and onions, broth, hot coffee, cream and a sprinkling of sugar. Really! The result on the plate is remarkable in the way the richness of the sauce mingles with the big taste of the lamb. All we needed to do to improve it was exchange the beef broth Claiborne used (too tinny in flavor) for some of the low-sodium chicken variety. (Sam Sifton)

Provided by Craig Claiborne

Categories     dinner, times classics, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9

1 tablespoon salt
1 teaspoon freshly ground black pepper
1 five-pound leg of lamb
3 onions, sliced
3 carrots, sliced
1 cup low-sodium chicken broth
1 1/2 cups hot strong coffee
1/2 cup heavy cream
1 tablespoon sugar

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.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 38 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 17 grams, Sodium 1031 milligrams, Sugar 5 grams

SWEDISH LEG OF LAMB



Swedish Leg of Lamb image

From a community cookbook. This sounds so good! I have no idea if it's authentic or not but it sounds easy to prepare and I hope to try it soon.

Provided by Oolala

Categories     Lamb/Sheep

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 -7 lbs boneless leg of lamb
2 -3 garlic cloves, slivered
1 tablespoon salt
1 tablespoon dry mustard
2 cups strong coffee
4 tablespoons sugar
4 tablespoons cream
1 ounce brandy
5 tablespoons flour, may need more
flour, for gravy
1 cup cream
3/4 cup currant jelly

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.

Nutrition Facts : Calories 1036.3, Fat 70.1, SaturatedFat 32.5, Cholesterol 276.2, Sodium 1086.2, Carbohydrate 33.9, Fiber 0.7, Sugar 22.6, Protein 62.8

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