Finskt Lamm (Finnish Lamb) Recipe

Name: Finskt Lamm (Finnish Lamb)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leg of lamb (bone-in); 3 teaspoons salt (or less to taste); 1 teaspoon dry mustard; 3 cloves garlic, peeled and cut in slivers; 1 cup chicken stock; 1/2 cup strong black coffee; 1/2 cup cream; Sauce; 1 tablespoon flour; 1/2 cup cream; 3 tablespoons red currant jelly, mashed with a fork; salt; fresh ground black pepper

Servings: persons

1 leg of lamb (bone-in)
3 teaspoons salt (or less to taste)
1 teaspoon dry mustard
3 cloves garlic, peeled and cut in slivers
1 cup chicken stock
1/2 cup strong black coffee
1/2 cup cream
Sauce
1 tablespoon flour
1/2 cup cream
3 tablespoons red currant jelly, mashed with a fork
salt
fresh ground black pepper

1
Cut all fat off lamb.
2
Mix salt and mustard together and rub into lamb.
3
Insert slivers of garlic into meat near bone.
4
Place in a heavy baking dish and roast at 450 degrees F (230 degrees C) for 15 minutes.
5
Reduce oven temperature to 350 F (175 degrees C) and roast another 15 minutes.
6
Mix coffee, cream and stock together.
7
Remove lamb from oven, pour coffee, cream and stock over lamb and return it to the oven.
8
Continue cooking until done, about 25 minutes a pound (all-up) to reach medium rare.
9
The most accurate way to determine doneness is with a meat thermometer: 110 degrees F (42 degrees C) is rare, 120 degrees F (58 degrees C) is medium-rare, and 145 degrees F (68 degrees C) is medium-well done.
10
(Don't exceed 145 degrees F or it will become dry.) If you want your roast to be particularly succulent, once it is within 10 degrees F (5 degrees C) of its ideal doneness, remove it from the oven and allow it to rest for 15 or 20 minutes with a tent of foil placed very loosely over it.
11
Sauce: Spoon surplus fat off pan juices.
12
Place pan over medium heat and stir in flour.
13
Cook 2 minutes or until it colours a little.
14
Add cream, red current jelly and seasonings and simmer for a few minutes.
15
Carve the lamb after it has rested, and serve the sauce separately.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 leg of lamb (bone-in), 3 teaspoons salt (or less to taste), 1 teaspoon dry mustard, 3 cloves garlic, peeled and cut in slivers, and more.

Yes, Finskt Lamm (Finnish Lamb) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Finskt Lamm (Finnish Lamb)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions