A typical Norwegian meal for Easter-Roasted Leg of Lamb

Roasted Leg of Lamb / Stekt lammelår

This is the Norwegians’ typical main meal for Easter. Many Norwegians go away to their log cabins in the mountains for the Easter holidays, so they will either cook this meal there, or at home. It is a simple recipe, but is very delicious and all Norwegians love it!
Recipe
For 6 people:
Ingredients: Gravy:
1 leg of lamb (roughly 2,5 kgs.) 8 dl of juices from the roasted leg of lamb
2 tsps. Salt 4 dessert spoons flour, mixed to a paste in cold water
1 tsp. pepper 1 dessert spoon blackcurrant juice, or red wine
2 tsps.crushed fresh rosemary 1 tsp. soy sauce
2 chopped garlic cloves ½ tsp. pepper
1 onion, chopped into 4 quarters ½ tsp. salt
3 carrots

1. Rub the salt, pepper, garlic and herbs into the uncooked leg of lamb
2. Put the onion and carrots in a buttered, ovenproof tray/dish. Put in the leg of lamb. Cook at 125c. for 2 to 3 hours.
3. Let the roast stand for at least a quarter of an hour, packed in tinfoil. In the meantime, make the gravy from the meat juices.
4. Serve the meat with creamed potatoes or roasted potato-boats, peas, carrots, mushrooms and chopped parsley.