LAMB WITH SAUCE - ICELANDIC

      Title: LAMB WITH SAUCE - ICELANDIC
  Categories: Meat, Ethnic
       Yield: 12 Servings
  
 MMMMM---------------------------ROAST--------------------------------
       6 lb Boned leg of lamb
       1 ts Crumbled dried rosemary
         pn Pepper to taste
 
 MMMMM---------------------------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.
   
   Columbia Flier April 11, 1996 Painstakingly converted and imported by
   Phillip Waters
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