| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Icelandic |
Meat, Ethnic |
12 |
Servings |
INGREDIENTS
| 6 |
lb |
Boned leg of lamb |
| 1 |
ts |
Crumbled dried rosemary |
|
pn |
Pepper to taste |
| 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 |
INSTRUCTIONS
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 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
Posted to MM-Recipes Digest by muddy@ibm.net on May 27, 1998
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