Finskt Lamm (Finnish Lamb)

"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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photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
Ready In:
2hrs 10mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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 :)
     
  3. 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
     
  4. Daydream, I can see why your family love this-it's fantastic. It was easy to make and we ended up with such tender and juicy lamb, and a really interesting flavoured sauce. It would be hard to tell what it was if you didn't see it made. Thanks for a great new way to treat a family favourite.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"
 
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