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    You are in: Home / Recipes / Finskt Lamm (Finnish Lamb) Recipe
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    Finskt Lamm (Finnish Lamb)

    Finskt Lamm (Finnish Lamb). Photo by Fairy Nuff

    1/2 Photos of Finskt Lamm (Finnish Lamb)

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Daydream's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Cut all fat off lamb.
    2. 2
      Mix salt and mustard together and rub into lamb.
    3. 3
      Insert slivers of garlic into meat near bone.
    4. 4
      Place in a heavy baking dish and roast at 450 degrees F (230 degrees C) for 15 minutes.
    5. 5
      Reduce oven temperature to 350 F (175 degrees C) and roast another 15 minutes.
    6. 6
      Mix coffee, cream and stock together.
    7. 7
      Remove lamb from oven, pour coffee, cream and stock over lamb and return it to the oven.
    8. 8
      Continue cooking until done, about 25 minutes a pound (all-up) to reach medium rare.
    9. 9
      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.
    10. 10
      (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.
    11. 11
      Sauce: Spoon surplus fat off pan juices.
    12. 12
      Place pan over medium heat and stir in flour.
    13. 13
      Cook 2 minutes or until it colours a little.
    14. 14
      Add cream, red current jelly and seasonings and simmer for a few minutes.
    15. 15
      Carve the lamb after it has rested, and serve the sauce separately.

    Ratings & Reviews:

    • on August 28, 2005

      45

      Daydream this is one of the most tender lamb roasts that I've ever eaten- the flavour is wonderful.....I did substitute cranberry jelly for the redcurrant in the sauce. My only problem with this recipe is that the sauce was very salty - next time I will use maybe a teaspoon of salt for the rub.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2005

      45

      Very moist and tender lamb. I didn't have any red crrant jelly and the store didn't either so I had to use mint jelly. It was still very good. I did however find it very rich but will certainly cook lamb this way again maybe without making the sauce and use "horror!!!" a pkt plain gravy :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2004

      45

      WOW! Who would have thought those combinations could taste so good. I used a mini lamb roast, it turned out so moist. Served with Crispy cubed roast potato and veg. Thanks Leah

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Finskt Lamm (Finnish Lamb)

    Serving Size: 1 (116 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 168.3
     
    Calories from Fat 116
    69%
    Total Fat 12.9 g
    19%
    Saturated Fat 7.8 g
    39%
    Cholesterol 45.4 mg
    15%
    Sodium 1237.3 mg
    51%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 6.1 g
    24%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    leg of lamb

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