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Swedish Cup of Coffee Leg of Lamb

Source of Recipe

Mississippi Memories


List of Ingredients

4 1/2 pounds leg of lamb, trimmed of extra fat -- (pref. butt end)
1 clove garlic, cut into thin slivers
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 medium onion, sliced
1 medium carrot, cut 1/2" thick rounds
1 1/2 cups hot, brewed strong coffee
1/2 cup half and half
1 tablespoon sugar
3 tablespoons unsalted butter
3 tablespoons all purpose flour


Recipe

Preheat the oven to 450ºF. Using the tip of a small sharp knife, cut small slits in the lamb and insert the garlic slivers. Rub the lamb with the lamb with the salt and pepper, and place it on a rack in a flameproof roasting pan. Roast the lamb for 10 minutes. Add the onion and carrot slices to the roasting pan.

In a small bowl, stir together the hot coffee, half and half, and sugar, and pour into the pan. Continue roasting, basting often, allowing 12 minutes per pound (about 50 minutes for a 4 1/2 pound roast), until a meat thermometer inserted in the thickest part of the lamb reads 130ºF (medium-rare). Transfer the roast to a serving platter and set aside 10 minutes before carving.

Strain the cooking liquid into a glass bowl and skim off the fat that rises to the surface. Place the roasting pan over two burners. Add the butter and melt over medium-low heat. Whisk in the flour and cook, whisking constantly, for 1 minute. Whisk in the skimmed cooking liquid and cook until thickened, about 3 minutes. Pour the sauce into a warmed sauceboat. Carve the lamb and serve with the sauce alongside. Serves 6.