Myra Waldo's Swedish Lamb Recipe (2024)

When you add the coffee, cream and sugar, do you pour it over the lamb or directly into the pan?

I have had this recipe for years. my mother prepared it all the time, but she also used 2 tablespoons of fine brandy with the coffee. Later, when making the sauce, she added another 3 and boiled it off. If she didn't have chicken broth, she would use beef broth, and sometimes rub the roast with dry mustard. Essentially the principles of the recipe are the same. I've made this for years.

since the recipe says to baste frequently, i'd say it's safe to pour the combined ingredients over the lamb to start....

Was a bit skeptical of the coffee at first but it really does work. I used a rich home made veal stock the second time I made it. The result was a darker, richer, fuller flavored sauce. Also added enough small (golf ball size) blanched onions (2 per serving) for the lowe oven temp roast time. Fingerling potatoes can also be added to round out the menu. The onions carmelize and are almost candy like and bump the sauce up one more notch.

Robert Ferrar Capon's recipe for a Swedish style roast lamb is very similar to this one and I think better. I like his insouciance in writing the ingredient as 'a cup of coffee with cream and sugar' as if to emphasize that the recipe was probably a result of an accident!

Wonderful base recipe, which we have tweaked and made two Christmases running. I rub the lamb with two tbsp. salt, 1 tbsp. white pepper, 2 tsp. ground cardamom, and 2 tbsp. instant coffee/espresso powder two days before cooking, wrap it back up in the fridge, and then pull it out to roast, skipping the extra seasoning in step one-- then follow the rest of the recipe as written.Terrific with roasted parsnips or parsnip chips tossed with a bit of butter and horseradish.

The sauce was interesting—I so often make Julia Child’s mustard/rosemary/garlic etc. recipe that this was a nice change. I just wish that I hadn’t followed the suggestion in another comment of adding brandy. I added just a tablespoon to try it, and the coffee was overpowered. Next time, I’ll know better.....

The bitterness of the coffee works magic with the sweetness of the carrots and onions. I agree with other cooks I wasn't sure what to expect from this recipe, but it certainly delivers: easy, elegant, and delicious. I served it for my family on Christmas Eve and everyone agreed it deserved 2 thumbs up.I did sprinkle a teaspoon or so of coriander on the lamb before roasting, and appreciated the extra little bit of seasoning.

I didn't enjoy this. I really wanted to. But it simply tasted as though I had put lamb in my morning coffee, or vice versa--the flavors didn't marry.

Excellent! Made with a 3.5 lb. boneless leg of lamb. Because of the shorter cooking time, I added the chicken stock, coffee, cream, and Splenda ( we’re diabetic) all at once. Cooked to 140 degrees F on a meat thermometer. Allow time to reheat the pureed gravy on the stove.

Rated 5 star with 5 lb lamb. Not as good when I made with a 2.5 lb boneless leg. Had to cut the time to avoid over cooking but then the carrots were not done and the coffee/cream/sugar did not cook down enough. I suggest using 1/2 C coffee, 2.5 Tb cream and 1/2 tsp sugar (can add more to taste when done) for the smaller roast. 425 degrees, 25 min350 degrees, add stock and cook 15 min350 degrees, add coffee mix and cook 30-40 min to temp of 135 or slightly more to your taste

The sauce was interesting—I so often make Julia Child’s mustard/rosemary/garlic etc. recipe that this was a nice change. I just wish that I hadn’t followed the suggestion in another comment of adding brandy. I added just a tablespoon to try it, and the coffee was overpowered. Next time, I’ll know better.....

The photo shows the leg was nicely tied with kitchen twine for cooking but the instruction does not mention it. To tie or to not tie? Anyone?

Wonderful base recipe, which we have tweaked and made two Christmases running. I rub the lamb with two tbsp. salt, 1 tbsp. white pepper, 2 tsp. ground cardamom, and 2 tbsp. instant coffee/espresso powder two days before cooking, wrap it back up in the fridge, and then pull it out to roast, skipping the extra seasoning in step one-- then follow the rest of the recipe as written.Terrific with roasted parsnips or parsnip chips tossed with a bit of butter and horseradish.

The bitterness of the coffee works magic with the sweetness of the carrots and onions. I agree with other cooks I wasn't sure what to expect from this recipe, but it certainly delivers: easy, elegant, and delicious. I served it for my family on Christmas Eve and everyone agreed it deserved 2 thumbs up.I did sprinkle a teaspoon or so of coriander on the lamb before roasting, and appreciated the extra little bit of seasoning.

Excellent! Made with a 3.5 lb. boneless leg of lamb. Because of the shorter cooking time, I added the chicken stock, coffee, cream, and Splenda ( we’re diabetic) all at once. Cooked to 140 degrees F on a meat thermometer. Allow time to reheat the pureed gravy on the stove.

Delicious!

I didn't enjoy this. I really wanted to. But it simply tasted as though I had put lamb in my morning coffee, or vice versa--the flavors didn't marry.

Robert Ferrar Capon's recipe for a Swedish style roast lamb is very similar to this one and I think better. I like his insouciance in writing the ingredient as 'a cup of coffee with cream and sugar' as if to emphasize that the recipe was probably a result of an accident!

Was a bit skeptical of the coffee at first but it really does work. I used a rich home made veal stock the second time I made it. The result was a darker, richer, fuller flavored sauce. Also added enough small (golf ball size) blanched onions (2 per serving) for the lowe oven temp roast time. Fingerling potatoes can also be added to round out the menu. The onions carmelize and are almost candy like and bump the sauce up one more notch.

I have a boneless leg of lamb in the freezer. Could I use that?

I always know when I'm using a Craig Claiborne recipe it's going to be a success. This one didn't fail to deliver. I made it for a Scandinavian themed dinner party and it was fantastic and so simple to execute. I used a 5+ lb. boneless leg and it needed a bit more time at the end to hit my desired 145°F

I would try this with a broth made from beef marrow bones. Guarantee it won't taste "tinny." Actually, I don't see any real beef or chicken broth bestowing a tinny flavor. Someone must have used something bought at the store. I ALWAYS make my own. It's not that difficult, and well worth the little bit of extra effort.

I have had this recipe for years. my mother prepared it all the time, but she also used 2 tablespoons of fine brandy with the coffee. Later, when making the sauce, she added another 3 and boiled it off. If she didn't have chicken broth, she would use beef broth, and sometimes rub the roast with dry mustard. Essentially the principles of the recipe are the same. I've made this for years.

I first cooked this Lamb dish back in the 70s. It is so tender and tasty. Highly recommended