Swedish Roast Leg of Lamb

4 - 5 lb. leg of lamb
1 C beef broth
1 C strong dark roast coffee
1/4 C cream
1 T sugar
6 carrots, sliced
6 small onions, sliced
salt and fresh ground white pepper to taste

Preheat the oven to 450. Trim the meat, wipe it with a cloth, then rub with salt and pepper. Roast for 30 minutes until nicely browned on all sides. Reduce the heat to 375, add the carrots, onions, broth, coffee, cream and sugar, and roast for an additional hour, or until done, basting occasionally.

Transfer the lamb to a platter. Strain the gravy, and serve.

Adapted from Craig Claiborne and my aunt Barbara.

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