Lamb With Sauce - Icelandic Recipe
Recipe Ingredients
ROAST
6 lb boned leg of lamb
1 tsp crumbled dried rosemary
1 pinch pepper to taste
SAUCE
1/2 oz dried portobello mushrooms
1 cup boiling water
1 tbsp olive oil
1 tbsp butter
16 button mushrooms, quartered
1 tsp crumbled dried rosemary
1/2 tsp crumbled dried leaf sage
1/2 oz blue cheese
2 tsp red currant jelly
1/2 cup light cream
1 pinch salt to taste
1 pinch pepper to taste
2 tsp bitters
Recipe Preparation
Trim excess fat from lamb. Rinse, dry roll and tie kitchen string.
Rub rosemary and pepper all over the meat. Wrap and refrigerate
until 30 minutes before cooking time.
Roast lamb at 350 degrees for about 90 minutes (Temperature should
register 130 degrees on a meat theomometer insderted in center of the
roast). Let stand 10 minutes before carving.
To prepare sauce (which may be made a day in advance and gently
reheated) Let dried mushrooms soak in boiling water for five minutes.
Drain through a paper coffee filter cone, RESERVING liquid.
Saute buttom mushrooms in oil and butter over medium high heat for
three minutes. Reduce heat to medium low. Add herbs, cheese, jelly,
cream, seasonings, drained dried mushrooms and 1/2 cup of the
reserved mushroom liquid.
Just before serving, add bitters and heat through gently.
Columbia Flier April 11, 1996 Painstakingly converted and imported by
Phillip Waters
Servings: 12
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