Myra Waldo's Swedish Lamb

By Craig Claiborne

Updated May 14, 2024

Myra Waldo's Swedish Lamb
Andrew Scrivani for The New York Times
Total Time
2 hours
Rating
4(232)
Comments
Read comments

Craig Claiborne brought this marvelous dinner-party centerpiece to The Times in 1958, after securing it from Myra Waldo, a globetrotting food and travel writer who edited “The Complete Round-the-World Cookbook,” featuring recipes gathered by Pan American Airways. Mr. Claiborne recommended this one in a column in the newspaper four years later: a leg of lamb roasted above carrots and onions, broth, hot coffee, cream and a sprinkling of sugar. Really! The result on the plate is remarkable in the way the richness of the sauce mingles with the big taste of the lamb. All we needed to do to improve it was exchange the beef broth Claiborne used (too tinny in flavor) for some of the low-sodium chicken variety. (Sam Sifton)

Featured in: Myra Waldo's Swedish Lamb

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 to 8 servings
  • 1tablespoon salt
  • 1teaspoon freshly ground black pepper
  • 1five-pound leg of lamb
  • 3onions, sliced
  • 3carrots, sliced
  • 1cup low-sodium chicken broth
  • 1½cups hot strong coffee
  • ½cup heavy cream
  • 1tablespoon sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

553 calories; 38 grams fat; 17 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 43 grams protein; 1031 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Rub salt and pepper into the lamb. Place the lamb in a roasting pan and surround with onions.

  2. Step 2

    Roast in a hot oven (425 degrees) for 30 minutes and skim off the fat.

  3. Step 3

    Reduce heat to moderate (350 degrees) and add the carrots and broth. Roast 30 minutes longer and add the coffee, cream and sugar. Continue roasting, basting frequently, for 40 minutes.

  4. Step 4

    Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender.

Ratings

4 out of 5
232 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Alicia

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

Ray W. Clarke, Cleveland

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.

joan

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

AnniePie

Coffee gravy rates 5*, can adapt for other meats. Example: I made a variation in a sauce pot with chicken stock enhanced with chicken better than bouillon, brewed coffee, cream, sugar, S&P. Simmered for a while and added: Worcestershire sauce, roast chicken drippings, and finished with less than a teaspoon of dijon mustard. Served the brown gravy over roast chicken and mashed potatoes to a very happy spouse.

Liz S

The instructions were not clear whether to purée the vegetables into the gravy or whether those were supposed to be set aside with the lamb at the end. I set them aside and found the gravy was far too thin. I think, next time, I will puree the vegetables into the gravy as a thickener.

Seamar

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 min 350 degrees, add stock and cook 15 min 350 degrees, add coffee mix and cook 30-40 min to temp of 135 or slightly more to your taste

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.