Icelandic Roasted Lamb with Sauce

Icelandic Roasted Lamb with Sauce Recipe - A Taste of Iceland

Region / culture: Iceland | Preparation time: 30 minutes | Cooking time: 90 minutes | Servings: 6

Introduction

Icelandic Roasted Lamb with Sauce is a delicious and savory dish that is perfect for a special occasion or holiday meal. The tender and flavorful lamb is roasted to perfection and served with a rich and creamy mushroom sauce that complements the meat beautifully.

History

Roasted lamb is a traditional dish in Icelandic cuisine, often served during festive occasions such as Christmas or Easter. The combination of tender lamb and flavorful sauce has been enjoyed by Icelanders for generations, making it a beloved and classic recipe.

Ingredients

Roast

6 lb (2.72 kg) boned leg of lamb
1 tsp crumbled dried rosemary
pepper to taste

Sauce

0.5 oz (14 g) dried portobello mushrooms
1 cup boiling water
1 tbsp olive oil
1 tbsp butter
16 button mushrooms, quartered
1 tsp crumbled dried rosemary
0.5 tsp crumbled dried leaf sage
0.5 oz (14 g) blue cheese
2 tsp red currant jelly
0.5 cup light cream
salt to taste
pepper to taste
2 tsp bitters

How to prepare

Trim excess fat from the lamb.
Rinse and dry the lamb, then roll and tie it with kitchen string.
Rub rosemary and pepper all over the meat.
Wrap the lamb and refrigerate it until 30 minutes before cooking time.
Roast the lamb at 350°F (177°C) for about 90 minutes, or until the internal temperature reaches 130°F (54°C) when measured with a meat thermometer inserted in the center of the roast.
Let the lamb stand for 10 minutes before carving.
To prepare the sauce (which can be made a day in advance and gently reheated), soak the dried mushrooms in boiling water for five minutes.
Drain the mushrooms through a paper coffee filter cone, while reserving the liquid.
In a pan, sauté the button mushrooms in oil and butter over medium-high heat for three minutes.
Reduce the heat to medium-low.
Add the herbs, cheese, jelly, cream, seasonings, drained dried mushrooms, and 0.5 cup of the reserved mushroom liquid.
Just before serving, add the bitters and gently heat the sauce through.

Variations

Substitute the blue cheese with feta or goat cheese for a different flavor profile.
Add a splash of red wine to the sauce for a richer and more complex flavor.
Use fresh herbs instead of dried for a more vibrant and fresh taste.

Cooking Tips & Tricks

Make sure to trim excess fat from the lamb before cooking to ensure a lean and tender roast.

- Rubbing the lamb with rosemary and pepper adds a delicious flavor to the meat.

- Letting the lamb stand for 10 minutes before carving allows the juices to redistribute, resulting in a more flavorful and juicy roast.

- Preparing the sauce in advance and gently reheating it before serving allows the flavors to meld together for a more delicious dish.

Serving Suggestions

Serve the Icelandic Roasted Lamb with Sauce with roasted vegetables, mashed potatoes, or a side salad for a complete and satisfying meal.

Cooking Techniques

Roasting the lamb at a low temperature allows it to cook slowly and evenly, resulting in a tender and juicy roast. Sautéing the mushrooms in oil and butter before adding the other ingredients helps to develop their flavor and create a rich and flavorful sauce.

Ingredient Substitutions

If you don't have dried portobello mushrooms, you can use fresh mushrooms instead. You can also substitute the red currant jelly with cranberry sauce or raspberry jam for a similar sweet and tangy flavor.

Make Ahead Tips

You can prepare the sauce in advance and gently reheat it before serving. The lamb can also be roasted ahead of time and reheated in the oven before serving.

Presentation Ideas

Slice the roasted lamb and arrange it on a platter, then drizzle the sauce over the top for an elegant and appetizing presentation. Garnish with fresh herbs or a sprinkle of crumbled blue cheese for a finishing touch.

Pairing Recommendations

Pair the Icelandic Roasted Lamb with Sauce with a full-bodied red wine such as Cabernet Sauvignon or Merlot for a delicious and complementary pairing. A side of roasted potatoes or crusty bread is also a great accompaniment to soak up the flavorful sauce.

Storage and Reheating Instructions

Store any leftover lamb and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through, or in the microwave in 30-second intervals until heated to your liking.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 45g per serving

Vitamins and minerals

Iron: 15% of daily value per serving

Vitamin A: 8% of daily value per serving

Alergens

Contains dairy (butter, cream, blue cheese)

Summary

This dish is a good source of protein and iron, but is higher in fat due to the use of butter, cream, and blue cheese in the sauce. It is also relatively low in carbohydrates, making it a suitable option for those following a low-carb diet.

Summary

Icelandic Roasted Lamb with Sauce is a classic and flavorful dish that is perfect for a special occasion or holiday meal. The tender and juicy lamb pairs perfectly with the rich and creamy mushroom sauce, creating a delicious and satisfying dish that is sure to impress your guests. Enjoy this traditional Icelandic recipe with your family and friends for a memorable dining experience.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Icelandic Roasted Lamb with Sauce. It was a chilly winter evening, and I had just finished preparing dinner for my family. As I was cleaning up the kitchen, I stumbled upon an old, tattered cookbook that had been passed down to me from my own grandmother. Opening its pages, I was immediately drawn to a recipe for Icelandic Roasted Lamb with Sauce.

Growing up, I had always been fascinated by the flavors and techniques of different cuisines from around the world. My grandmother, who was an excellent cook herself, had instilled in me a love for experimenting with new recipes and flavors. As I read through the instructions for the Icelandic Roasted Lamb with Sauce, I knew that I had to try it for myself.

The next day, I set out to gather all of the ingredients needed for the dish. I made my way to the local market, where I carefully selected a beautiful leg of lamb. I could already imagine the succulent meat roasting in the oven, filling the kitchen with its rich, savory aroma.

Back at home, I began preparing the lamb according to the recipe. I marinated it in a mixture of herbs and spices, letting the flavors seep into the meat as it sat in the refrigerator. As the lamb roasted in the oven, I prepared the sauce that would accompany it – a rich, creamy blend of Icelandic yogurt, herbs, and garlic.

The smell of the lamb roasting in the oven was intoxicating, and I could hardly wait to taste the finished dish. When it was finally ready, I carved thin slices of the tender meat and drizzled it with the creamy sauce. The first bite was pure heaven – the lamb was perfectly cooked, juicy and flavorful, and the sauce added a tangy, herbaceous kick that complemented it perfectly.

As I savored each bite of the Icelandic Roasted Lamb with Sauce, I couldn't help but think of the journey that had led me to this delicious dish. I had learned so much about cooking and exploring new flavors from my grandmother, who had taught me to appreciate the beauty and creativity that can be found in the kitchen.

Since that first time making the Icelandic Roasted Lamb with Sauce, it has become a beloved recipe in my family. I have shared it with friends and loved ones, passing on the tradition of delicious cuisine that I inherited from my grandmother.

As I sit here now, reminiscing about that chilly winter evening and the discovery of this incredible recipe, I am filled with gratitude for the knowledge and love that has been passed down through the generations. Cooking has always been a way for me to connect with my heritage and create lasting memories with those I love. And I know that as long as I continue to cook and share recipes like the Icelandic Roasted Lamb with Sauce, that tradition will live on for years to come.