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)
Ingredients
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 five-pound leg of lamb
- 3 onions, sliced
- 3 carrots, sliced
- 1 cup low-sodium chicken broth
- 1 ½ cups hot strong coffee
- ½ cup heavy cream
- 1 tablespoon sugar
- Nutritional Information
Nutritional analysis per serving (6 servings)
912 calories; 62 grams fat; 28 grams saturated fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 72 grams protein; 284 milligrams cholesterol; 1422 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Rub salt and pepper into the lamb. Place the lamb in a roasting pan and surround with onions.
- Roast in a hot oven (425 degrees) for 30 minutes and skim off the fat.
- 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.
- Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender.
2 hours
Dining and Cooking