Lammstek – Swedish Roast Leg Of Lamb

• 5 lbs leg of lamb
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 medium onions (sliced)
• 2 medium carrots (sliced)
• 1 cup bouillon (hot)
• 1 1/2 cups coffee (hot)
• 1/2 cup heavy cream
• 2 teaspoons sugar

1. Set oven to 450u0b0F.
2. Trim lamb of all excess fat. Rub salt and pepper into meat. Place meat on rack in roasting pan and roast 30 minutes. Pour off fat or remove with a baster bulb.
3. Reduce oven temp to 350u0b0F; place the onions and carrots in the pan.
4. Combine bouillon, coffee, cream and sugar. Pour mixture over the meat.
5. Cont roasting for 1 to 1 1/2 hrs, depending on the degree of doneness desired, & baste very frequently. Transfer lamb to warmed serving platter and keep hot.
6. Deglaze pan with a small amt of water and strain pan drippings into a med saucepan. Press any strained drippings and the vegetables through a sieve (or puree in a blender) and add to the saucepan. Combine the pan contents well and heat to a desired serving temperature.
7. Serve lamb with gravy on the side and accompanied by broiled tomatoes, browned potatoes and green vegetable of choice.

lamb, salt, pepper, onions, carrots, bouillon, coffee, heavy cream, sugar

Taken from www.food.com/recipe/lammstek-swedish-roast-leg-of-lamb-169069 (may not work)