Lammstek Swedish Roast Leg of Lamb
Delight in the rich, aromatic flavors of **Lammstek Swedish Roast Leg of Lamb**, a true centerpiece dish perfect for special occasions or Sunday dinners. This Scandinavian-inspired recipe features a bone-in leg of lamb, infused with the earthy goodness of fresh rosemary, thyme, garlic, and a hint of zesty lemon. Roasted to perfection atop a bed of carrots, onion, and celery, the lamb is basted with a savory combination of dry white wine and stock, resulting in a succulent, tender roast with a delectable pan gravy. With its simple yet elegant preparation, this dish pairs beautifully with traditional sides like roasted potatoes or lingonberry sauce for an authentic Swedish flair. Whether you’re hosting guests or treating your family, this recipe promises a feast filled with unforgettable flavors. **Perfectly roasted lamb** has never been so easy!
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Recipe Information
Ingredients
- 2.5 kg leg of lamb, bone-in
- 6 pieces garlic cloves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 tbsp olive oil
- 2 tsp sea salt
- 1.5 tsp black pepper, freshly ground
- 1 piece lemon, zested
- 2 pieces carrots, roughly chopped
- 1 piece yellow onion, quartered
- 2 pieces celery stalks, roughly chopped
- 250 ml dry white wine
- 500 ml lamb or vegetable stock
Instructions
Preheat your oven to 180°C (350°F).
Using a small knife, make 12 small incisions evenly across the leg of lamb.
Peel the garlic cloves and cut each into halves. Insert a piece of garlic and a small sprig of rosemary or thyme into each incision.
Rub the lamb with olive oil, then sprinkle evenly with sea salt, black pepper, and the lemon zest.
Place the chopped carrots, onion, and celery in the bottom of a large roasting pan to act as a trivet.
Position the lamb on top of the vegetables, fat side up.
Roast the lamb in the oven for about 90 minutes (for medium-rare), basting occasionally with the pan juices. For more doneness, add an extra 15-30 minutes.
While the lamb is roasting, combine the white wine and stock. After the first 30 minutes, pour this mixture into the roasting pan.
Once the lamb has reached your desired doneness (internal temperature: 60°C or 140°F for medium-rare; 70°C or 160°F for well-done), remove it from the oven and tent it loosely with foil. Let it rest for 15 minutes.
While the lamb rests, strain the pan juices into a saucepan and simmer to reduce slightly for a rich gravy.
Carve the lamb and serve it with the gravy on the side. Optionally, garnish with fresh herbs and pair with roasted potatoes or lingonberry sauce for a Swedish twist.
Nutrition Facts
Calories |
8124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 628.8 g | 806% | |
| Saturated Fat | 262.1 g | 1310% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2000 mg | 667% | |
| Sodium | 8298 mg | 361% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 15.1 g | ||
| Protein | 524.3 g | 1049% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 7925 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
