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.