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Lamb With Sauce – Icelandic

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Icelandic Ethnic, Meat 12 Servings

INGREDIENTS

6 lb Boned leg of lamb
1 t Crumbled dried rosemary
pn Pepper to taste
1/2 oz Dried portobello mushrooms
1 c Boiling water
1 T Olive oil
1 T Butter
16 Button mushrooms, quartered
1 t Crumbled dried rosemary
1/2 t Crumbled dried leaf sage
1/2 oz Blue cheese
2 t Red currant jelly
1/2 c Light cream
pn Salt to taste
pn Pepper to taste
2 t Bitters

INSTRUCTIONS

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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