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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven to 450°F. | 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 350°F; 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 ½ 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 purée 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	5			5216.4	0.0	406.1988	387.1476
salt	1	tablespoon		-	-	-	-
pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
carrot	2		sliced	50.02	11.6876	1.1346	0.2928
bouillon	1	cup		16.8	0.096	2.736	0.528
coffee	1 1/2	cups		225.99	37.507	7.5087	5.2488
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
sugar	2	teaspoons		36.708	9.1816	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.