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Ingredientes
- 6 lb Boned leg of lamb
- 1 tsp Crumbled dry rosemary pn Pepper to taste
- 1/2 ounce Dry portobello mushrooms
- 1 c. Boiling water
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 16 x Button mushrooms, quartered
- 1 tsp Crumbled dry rosemary
- 1/2 tsp Crumbled dry leaf sage
- 1/2 ounce Blue cheese
- 2 tsp Red currant jelly
- 1/2 c. Light cream pn Salt to taste pn Pepper to taste
- 2 tsp Bitters
Direcciones
- Trim excess fat from lamb. Rinse, dry roll and tie kitchen string. Rub rosemary and pepper all over the meat. Wrap and chill till 30 min before cooking time.
- Roast lamb at 350 degrees for about 90 min (Temperature should register 130 degrees on a meat theomometer insderted in center of the roast). Let stand 10 min before carving.
- To prepare sauce (that may be made a day in advance and gently reheated)
- Let dry mushrooms soak in boiling water for five min. Drain through a paper coffee filter cone, RESERVING liquid.
- Saute/fry buttom mushrooms in oil and butter over medium high heat for three min. Reduce heat to medium low. Add in herbs, cheese, jelly, cream, seasonings, liquid removed dry mushrooms and 1/2 c. of the reserved mushroom liquid.
- Just before serving, add in bitters and heat through gently.
- Phillip Waters
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 12 servings | |
| Calories 416 | |
| Calories from Fat 269 | 65% |
| Total Fat 29.9g | 37% |
| Saturated Fat 13.19g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 129mg | 5% |
| Potassium 480mg | 14% |
| Total Carbs 1.41g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.64g | 0% |
| Protein 33.25g | 53% |
