Finskt Lamm (Finnish Lamb)

Submitted by Daydream

"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."

 

• Ready In: 2hrs 10mins
• Ingredients: 12
• Serves: 6

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

• Sauce

• 1 tablespoon flour
• 1⁄2 cup cream
• 3 tablespoons red currant jelly, mashed with a fork
• salt
• fresh ground black pepper

directions

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

Reviews

[Fairy Nuff]

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.

 

[Jen T]

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 :)

 

[Honni]

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

 

[JustJanS]

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.