Side Pannel
Lamb with Sauce - Icelandic
Ingredients List
- -----------------------------------ROAST-----------------------------------
- 6 lb Boned leg of lamb
- 1 ts Crumbled dried rosemary
- pn Pepper to taste
Directions
SAUCE
1/2 oz Dried portobello mushrooms
1 c Boiling water
1 tb Olive oil
1 tb Butter
16 Button mushrooms, quartered
1 ts Crumbled dried rosemary
1/2 ts Crumbled dried leaf sage
1/2 oz Blue cheese
2 ts Red currant jelly
1/2 c Light cream
pn Salt to taste
pn Pepper to taste
2 ts Bitters
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.
1/2 oz Dried portobello mushrooms
1 c Boiling water
1 tb Olive oil
1 tb Butter
16 Button mushrooms, quartered
1 ts Crumbled dried rosemary
1/2 ts Crumbled dried leaf sage
1/2 oz Blue cheese
2 ts Red currant jelly
1/2 c Light cream
pn Salt to taste
pn Pepper to taste
2 ts Bitters
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.
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