Lamb with Sauce - Icelandic
| Yield: | 12 Servings |
| Categories: | Ethnic, Meat |
| ROAST | ||
| 6 | lb | Boned leg of lamb |
| 1 | ts | Crumbled dried rosemary |
| pn | Pepper to taste | |
| 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 |
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