Mustard - Herb Leg of Lamb
for the sauce:
½
cup of mustard Dijon style or other
2 tablespoons
olive oil
1 tablespoon soy sauce
2 tablespoons dried basil
1 tablespoon herbs de Provence
(you
can use any herb combination you prefer)
5 cloves
minced garlic
salt and pepper to taste
1 leg of Icelandic Lamb with the shank on (our preference)
2 ½ cups of water
½ cup of wine (whatever your serving your guests)
Preheat oven to 350 degrees F. Trim excess fat of leg of lamb place on a rack over a roasting pan, set aside. In
a small bowl combine ingredients to make the sauce. Using a pastry brush coat the lamb with half of the sauce. Pour half of
the water into the bottom of the roasting pan. Place lamb in the oven and roast, brushing on the remaining sauce during the
roasting process. Roast about 1 ½ hours or until a instant-read thermometer inserted into the thickest part of the
meat reads 150 degrees F.
Let the lamb rest
on a cutting board for about ten minutes. Meanwhile spoon off the fat from the roasting pan, put the pan on the stove and
add the remaining water and the wine. Cook, stirring and scraping until the sauce is reduced and thickened a little. Pour
the sauce through a sieve to strain and place completed sauce into a serving dish.
Slice lamb, arrange on a platter and serve with the sauce.
Rosemary Garlic Potatoes
12 to 14 small fingerling potatoes (we prefer French fingerlings)
2-3 tablespoons of olive oil
¼
stick of butter
1 nice rosemary sprig (strip off the leaves)
2 cloves crushed garlic
½ teaspoon of sugar
salt
and pepper to taste
Leaving the skins on, scrub fingerlings with a vegetable brush, put in a saucepan
and cover with water.
Cook on stovetop until cooked through,
about 15 minutes, you want them firm so be careful not to over cook.
Drain
water from the potatoes and let them air dry. Then using the bottom of a drinking glass, press each potato gently until the
skin splits.
In a heavy skillet heat 2-3 tablespoons
of olive oil add the potatoes and brown them on all sides, this will take about 5-10 minutes. Add sugar let it caramelize
slightly. Add rosemary leaves, garlic, butter, salt and pepper to taste and cook a few minutes more. Pour into a serving dish
and serve hot!
Chocolate Custard
6 ounces of semi-sweet chocolate
2 tablespoons sugar
1 cup whipping cream
1/8 teaspoon
of salt
8 small egg yokes (small Icelandic chicken eggs work very well here)
1 teaspoon of vanilla
Put
the chocolate in the top pan of a double boiler and cover with two inches of very hot tap water and set aside (this will melt
the chocolate perfectly).
In another saucepan heat cream,
salt and sugar to simmer, remove from heat and set aside to cool slightly. Pour off the water from the chocolate, add the
warm cream and stir until evenly blended.
In a mixing
bowl beat yokes until very thick. Add the warm cream and chocolate mixture slowly to the yokes while stirring. Pour back into
the top part of a double boiler and set over hot water making sure the pan is not touching the water. Cook and stir until
thick. Add the vanilla and serve in small desert cups or bowls topped with real whipped cream.