Leg of Lamb

Leg of Lamb Recipe from Iceland with Creamy Potatoes

Region / culture: Iceland | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Leg of lamb is a classic and delicious dish that is perfect for special occasions or family gatherings. The tender and flavorful meat pairs perfectly with a rich and creamy sauce, making it a favorite among many food enthusiasts.

History

The recipe for leg of lamb has been around for centuries and is a staple in many cultures around the world. It is often served during holidays and celebrations, as it is a hearty and satisfying dish that can feed a crowd.

Ingredients

1 leg of lamb
salt, pepper
1 cup cream
2 – 3 tbsp flour

Caramel potatoes

about 500 g (1 lb) medium-sized cooked and peeled potatoes
40 g (1.5 oz) margarine
5 tbsp sugar

How to prepare

Place the leg of lamb on a grid in a roasting pan and pour 1 liter (2 pt) of water into the pan.
Alternatively, place the leg of lamb in a roasting bag without adding water.
Preheat the oven to 150-175°C (280-325°F) and roast the leg of lamb for one hour for each kilo (2 lb (907 g)) of weight.
Occasionally spoon the stock from the pan over the leg of lamb.
During the last half hour of cooking, switch on the grill and grill the leg of lamb on both sides.
If using a roasting bag, open it for the last half hour and grill in the same way.
Sieve the stock into a casserole and skim off the fat.
Thicken the sauce with flour or your preferred thickening agent, season, and add gravy browning for color.
Stir in the cream and remove from heat.
Serve with your choice of vegetables and caramel potatoes.

Caramel potatoes

Place the sugar in a frying pan and heat until it starts melting, then stir in the margarine.
Once golden, remove from heat and add the potatoes, carefully rolling them around to ensure they are completely covered with caramel.

Variations

For a Mediterranean twist, season the leg of lamb with garlic, lemon, and oregano before roasting.
Substitute the cream sauce with a red wine reduction for a richer and more complex flavor.
Add chopped fresh herbs, such as rosemary or thyme, to the caramel potatoes for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to season the leg of lamb generously with pepper before roasting to enhance the flavor of the meat.

- Basting the leg of lamb with the stock from the pan while it cooks will help keep the meat moist and tender.

- Using a roasting bag can help lock in the juices and make clean-up easier.

- Grilling the leg of lamb during the last half hour of cooking will give it a nice crispy crust on the outside.

Serving Suggestions

Leg of lamb is best served with a side of roasted vegetables, such as carrots, parsnips, and Brussels sprouts. A fresh green salad or a side of creamy mashed potatoes would also complement the dish nicely.

Cooking Techniques

Roasting the leg of lamb at a low temperature for a longer period of time will ensure that the meat is tender and juicy. Grilling the leg of lamb during the last half hour of cooking will give it a nice crispy crust on the outside.

Ingredient Substitutions

If you don't have cream on hand, you can substitute with whole milk or coconut milk for a dairy-free option.

- Butter can be used instead of margarine for caramelizing the potatoes.

- If you prefer a different type of potato, such as sweet potatoes or Yukon gold potatoes, feel free to use them in place of the medium-sized cooked potatoes.

Make Ahead Tips

The leg of lamb can be seasoned and refrigerated overnight before roasting to allow the flavors to develop. The caramel potatoes can also be prepared in advance and reheated before serving.

Presentation Ideas

Serve the leg of lamb on a large platter with the caramel potatoes arranged around it. Garnish with fresh herbs, such as parsley or chives, for a pop of color.

Pairing Recommendations

Leg of lamb pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Merlot. A side of crusty bread or dinner rolls would also be a nice addition to soak up the delicious sauce.

Storage and Reheating Instructions

Leftover leg of lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) until heated through.

Nutrition Information

Calories per serving

The number of calories in a serving of leg of lamb will vary depending on the size of the portion and the ingredients used. On average, a serving of leg of lamb with caramel potatoes and cream sauce can range from 400-600 calories.

Carbohydrates

The carbohydrates in this dish mainly come from the caramel potatoes, which provide a sweet and savory contrast to the rich and savory leg of lamb.

Fats

The fats in this dish come from the margarine used to caramelize the potatoes and the cream used in the sauce. While these fats add flavor and richness to the dish, they should be consumed in moderation.

Proteins

The main source of protein in this dish is the leg of lamb, which is a lean and nutritious meat that is high in protein and essential amino acids.

Vitamins and minerals

Leg of lamb is a good source of vitamins and minerals, including iron, zinc, and B vitamins. These nutrients are important for overall health and well-being.

Alergens

This recipe contains dairy (cream) and margarine, which may be allergens for some individuals. It is important to check for any food allergies before preparing this dish.

Summary

Overall, leg of lamb is a nutritious and delicious dish that provides a good balance of protein, fats, and carbohydrates. When served with a variety of vegetables, it can be a well-rounded and satisfying meal.

Summary

Leg of lamb is a classic and delicious dish that is perfect for special occasions or family gatherings. With a few simple ingredients and some basic cooking techniques, you can create a flavorful and satisfying meal that will impress your guests. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. The thought of a perfectly roasted leg of lamb, seasoned with garlic, rosemary, and lemon, was enough to make my mouth water. I had always loved cooking, but this recipe seemed like a challenge that I just had to take on.

I first came across the recipe for leg of lamb while browsing through an old cookbook that belonged to my mother. The pages were yellowed and stained, a testament to the countless meals that had been prepared from its recipes over the years. As I read through the ingredients and instructions, I could almost smell the savory aroma of the lamb as it cooked to perfection in the oven.

I decided to give it a try for a family gathering that was coming up. I wanted to impress my loved ones with a dish that would truly showcase my cooking skills. I went to the local butcher and carefully selected a beautiful leg of lamb, making sure it was the perfect size and quality for my recipe.

Back at home, I gathered all the necessary ingredients – garlic, rosemary, lemon, olive oil, and of course, the star of the show, the leg of lamb. I carefully followed the instructions, rubbing the lamb with a mixture of crushed garlic, chopped rosemary, lemon zest, and olive oil. The aromas that filled my kitchen were heavenly, promising a delicious meal to come.

As I placed the seasoned leg of lamb in the oven to roast, I couldn't help but feel a sense of satisfaction and anticipation. I knew that this dish had the potential to be truly special, something that would be remembered and cherished by my family for years to come.

After a couple of hours, the lamb was ready. I removed it from the oven and let it rest for a few minutes before slicing into it. The meat was tender and juicy, infused with the flavors of garlic, rosemary, and lemon. As I plated the dish and garnished it with fresh herbs, I couldn't wait to see the looks of delight on my family's faces.

Sure enough, as we sat down to eat, the leg of lamb was met with rave reviews. My loved ones praised the dish for its succulent flavor and perfect seasoning. They couldn't believe that I had made such a delicious meal, and I felt a sense of pride knowing that I had succeeded in mastering a recipe that had once seemed so intimidating.

From that day on, the recipe for leg of lamb became a staple in my cooking repertoire. I made it for special occasions, family gatherings, and even just for a cozy dinner at home. Each time, it never failed to impress and delight those who were lucky enough to taste it.

Over the years, I have shared the recipe with friends, neighbors, and even strangers who have asked for the secret behind my delicious leg of lamb. I have made slight tweaks and adjustments to the original recipe, adding my own personal touch to make it truly my own.

But no matter how many times I have made it, the recipe for leg of lamb will always hold a special place in my heart. It represents not just a delicious meal, but a journey of discovery and a testament to my love for cooking. And I know that as long as I continue to cook and explore new recipes, there will always be new culinary adventures waiting to be discovered.