📝 About This Recipe
In Sweden, the arrival of Easter is heralded by the centerpiece of Påsklamm, a succulent roast that celebrates the transition from winter to spring. This recipe features a tender leg of lamb infused with a vibrant paste of wild rosemary, garlic, and Dijon mustard, creating a savory crust that locks in moisture. It is a sophisticated yet comforting tradition that brings the family together around a table filled with the bright, clean flavors of the North.
🥗 Ingredients
The Lamb and Rub
- 2.5 kg Bone-in leg of lamb (at room temperature for 1 hour before cooking)
- 6 pieces Garlic cloves (4 minced, 2 sliced into slivers)
- 3 tablespoons Fresh rosemary (finely chopped)
- 2 tablespoons Fresh thyme (finely chopped)
- 2 tablespoons Dijon mustard
- 3 tablespoons Olive oil
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper (freshly cracked)
Roasting Aromatics
- 2 pieces Yellow onions (peeled and quartered)
- 2 pieces Carrots (cut into large chunks)
- 500 ml Lamb or beef stock
Red Wine Gravy (Rödvinssås)
- 200 ml Red wine (dry variety like Syrah or Cabernet)
- 1 tablespoon Blackcurrant jelly (vinbärsgelé) (adds a traditional Swedish sweetness)
- 100 ml Heavy cream
- 2 tablespoons Butter (cold, cubed)
- 1 tablespoon Cornstarch (mixed with a little water if needed for thickening)
👨🍳 Instructions
-
1
Preheat your oven to 150°C (300°F). Low and slow is the secret to a perfectly pink, juicy interior.
-
2
Pat the lamb leg dry with paper towels. Use a small, sharp knife to make about 10-12 deep slits all over the meat.
-
3
Stuff the slivers of garlic and small sprigs of rosemary into the slits for deep flavor infusion.
-
4
In a small bowl, mix the minced garlic, chopped rosemary, thyme, Dijon mustard, olive oil, salt, and pepper to form a thick paste.
-
5
Massage the herb paste all over the lamb, ensuring every inch is coated.
-
6
Place the quartered onions and carrots in a large roasting pan. Pour the stock into the bottom of the pan and place the lamb on a rack over the vegetables.
-
7
Insert a meat thermometer into the thickest part of the lamb, ensuring it doesn't touch the bone.
-
8
Roast until the internal temperature reaches 58°C (136°F) for medium-rare or 62°C (144°F) for medium. This usually takes about 1.5 to 2 hours.
-
9
Remove the lamb from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes. This is crucial for the juices to redistribute.
-
10
While the meat rests, strain the pan juices into a saucepan, discarding the solids. Skim off excess fat.
-
11
Add the red wine to the pan juices and bring to a simmer over medium heat. Let it reduce by half.
-
12
Whisk in the blackcurrant jelly and heavy cream. Simmer for 5 minutes until slightly thickened.
-
13
For a glossy finish, whisk in the cold butter cubes one at a time. Season with salt and pepper to taste.
-
14
Carve the lamb against the grain into thin slices and serve immediately with the warm gravy.
💡 Chef's Tips
Always use a meat thermometer; cooking by time alone is risky with lamb as leg sizes vary. Don't skip the resting period—cutting too early will cause all the delicious juices to run out on the board. If the herb rub starts to brown too quickly, tent the lamb loosely with foil halfway through roasting. For an extra Swedish touch, add a few crushed juniper berries to the herb rub. If you don't have blackcurrant jelly, lingonberry jam is an excellent substitute for the gravy.
🍽️ Serving Suggestions
Serve with 'Potatisgratäng' (creamy potato gratin) seasoned with plenty of garlic. Pair with honey-glazed roasted root vegetables like parsnips and beets. A side of steamed asparagus or spring peas tossed in mint butter adds a fresh contrast. Accompany with a glass of full-bodied red wine, such as a Rioja or a Northern Rhône Syrah. Don't forget a dollop of extra blackcurrant jelly or lingonberry jam on the side of the plate.