Swedish Leg of Lamb
Elevate your dinner table with this hearty and aromatic Swedish Leg of Lamb, a dish that celebrates the rustic flavors of Scandinavia. This recipe features a tender, bone-in leg of lamb seasoned with a robust blend of juniper berries, allspice, fresh herbs, and garlic, then seared to perfection for a beautifully caramelized crust. Slow-roasted alongside a medley of carrots, potatoes, and onions in a rich broth and dry white wine, the lamb absorbs layers of flavor while becoming irresistibly succulent. Perfect for special occasions or Sunday suppers, this comforting dish pairs well with its own savory pan juices and delivers a sophisticated Nordic-inspired dining experience.
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Recipe Information
Ingredients
- 4 pounds Leg of lamb (bone-in)
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 tablespoon Juniper berries, crushed
- 1 teaspoon Allspice, ground
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 6 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 cup Dry white wine
- 1.5 cups Beef or lamb broth
- 4 medium Carrots, peeled and chopped
- 1 large Yellow onion, sliced
- 4 medium Potatoes, peeled and quartered
Instructions
Preheat your oven to 325°F (165°C).
Trim any excess fat from the leg of lamb and pat it dry with paper towels.
In a small bowl, mix together the salt, black pepper, crushed juniper berries, ground allspice, chopped rosemary, chopped thyme, and minced garlic.
Rub the spice-herb mixture thoroughly over the entire surface of the lamb, pressing it into the meat for maximum flavor.
Heat the olive oil in a large oven-safe roasting pan or Dutch oven over medium-high heat.
Sear the leg of lamb on all sides until browned, 3-4 minutes per side. Remove the lamb and set it aside.
Add the sliced onions and chopped carrots to the same pan, cooking for 3-4 minutes until slightly softened.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes.
Return the lamb to the pan and pour the broth around it. Arrange the chopped potatoes around the meat and vegetables.
Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
Roast the lamb for 1.5 to 2 hours, basting it with the pan juices every 30 minutes, until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Remove the lamb from the oven and let it rest for 15 minutes before carving.
Serve the lamb slices with roasted vegetables and pan juices drizzled on top. Enjoy your Swedish-inspired feast!
Nutrition Facts
Calories |
6518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.6 g | 582% | |
| Saturated Fat | 189.5 g | 948% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6077 mg | 264% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 14.5 g | ||
| Protein | 388.5 g | 777% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 8934 mg | 190% | |
*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.
