Icelandic Roasted Lamb with Sauce

__NOTOC__
== Description ==
Icelandic roasted lamb with sauce.
== Ingredients ==
=== Roast ===
* 6 lb boned leg of lamb
* 1 tsp crumbled dried rosemary
* pepper to taste 
=== Sauce ===
* ½ oz dried portobello mushrooms
* 1 cup boiling water
* 1 tbl olive oil
* 1 tbl butter
* 16 button mushrooms, quartered
* 1 tsp crumbled dried rosemary
* ½ tsp crumbled dried leaf sage
* ½ oz blue cheese
* 2 tsp red currant jelly
* ½ cup light cream
* salt to taste
* pepper to taste
* 2 tsp bitters 
== Directions ==
# 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 °F for about 90 minutes (temperature should register 130 °F on a meat thermometer inserted 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.
# Sauté button 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 ½ cup of the reserved mushroom liquid.
# Just before serving, add bitters and heat through gently.
Category:Bitter liqueur Recipes
Category:Blue cheese Recipes
Category:Currant jelly Recipes
Category:Icelandic Meat Dishes
Category:Lamb Recipes
Category:Light cream Recipes
Category:Portobello mushroom Recipes
Category:White mushroom Recipes