Lamb with sauce - icelandic

12 Servings

Ingredients

Quantity Ingredient
6 pounds Boned leg of lamb
1 teaspoon Crumbled dried rosemary
pinch Pepper to taste
½ ounce Dried portobello mushrooms
1 cup Boiling water
1 tablespoon Olive oil
1 tablespoon Butter
16 Button mushrooms, quartered
1 teaspoon Crumbled dried rosemary
½ teaspoon Crumbled dried leaf sage
½ ounce Blue cheese
2 teaspoons Red currant jelly
½ cup Light cream
pinch Salt to taste
pinch Pepper to taste
2 teaspoons Bitters

Directions

ROAST

SAUCE

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 ½ 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

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