Recipe - Lamb With Sauce - Icelandic

ROAST
6 pound Boned leg of lamb
1 teaspoon Crumbled dried rosemary
pn Pepper to taste

SAUCE
One half ounce Dried portobello mushrooms
1 cup Boiling water
1 tablespoon Olive oil
1 tablespoon Butter
16 Button mushrooms, quartered
1 teaspoon Crumbled dried rosemary
One half teaspoon Crumbled dried leaf sage
One half ounce Blue cheese
2 teaspoon Red currant jelly
One half cup Light cream
pn Salt to taste
pn Pepper to taste
2 teaspoon 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 One half 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 MMRecipes Digest by muddy@ibm.net on May 27, 1998