Lamb With Sauce - Icelandic
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Lamb With Sauce - Icelandic
  Lamb    Meat    Sauces  
Last updated 6/12/2012 1:21:40 AM. Recipe ID 53989. Report a problem with this recipe.
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      Title: Lamb with sauce - icelandic
 Categories: Meat, Ethnic
      Yield: 12 Servings
      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
  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

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Recipe ID 53989 (Apr 03, 2005)

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