Roast Leg of Lamb, Swedish Style

• 1 leg of lamb, 7 to 8 pounds, boned, rolled and tied
• 3 tablespoons butter mixed with 3 tablespoons chopped parsley
• 1 carrot, sliced
• 1 onion, sliced (optional)
• 1 teaspoon salt
• 6 black peppercorns
• 4 cups hot stock (lamb or chicken) or water
• 1 cup hot coffee with sugar and cream

1. Preheat oven to 450 degrees.
2. Prick the lamb all over with the point of a sharp knife and rub the butter and parsley mixture into the holes.
3. Butter a roasting pan lightly, put in the meat, carrot and onion and brown in the oven for 15 to 20 minutes.
4. Lower the heat to 350 degrees, sprinkle the meat with the salt and add the peppercorns and 2 cups of stock.
5. Baste every 15 minutes, adding the coffee and the remaining stock gradually.
6. Cook until the roast reaches the internal temperature desired (140 degrees for rare lamb, higher for well-done).
7. Remove the roast to a platter and keep it warm.
8. Strain the pan liquid and skim off the fat.
9. Make a roux (1 tablespoon fat and 1 tablespoon flour for each cup of liquid), cook it briefly, add the liquid to it, whisk till smooth, boil till thickened and simmer 10 minutes.
10. Pass the sauce with the sliced lamb.

lamb, butter, carrot, onion, salt, black peppercorns, hot stock, coffee

Taken from cooking.nytimes.com/recipes/2409 (may not work)