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Receta Lamb With Sauce Icelandic
by Global Cookbook

Lamb With Sauce Icelandic
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  Raciónes: 12

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

  1. 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.
  2. 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.
  3. To prepare sauce (that may be made a day in advance and gently reheated)
  4. Let dry mushrooms soak in boiling water for five min. Drain through a paper coffee filter cone, RESERVING liquid.
  5. 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.
  6. Just before serving, add in bitters and heat through gently.
  7. Phillip Waters