Leg Of Lamb with Caramel Potatoes (Iceland)
Leg of Lamb
1 Leg of Lamb
1 cup Cream
2−3 tablespoons Flour
Put the Leg of Lamb on a grid in a roasting pan and pour one quart of water into the pan. Place into oven, then heat oven to 300F.
Roast for one hour for each 2 lbs. of weight. Pour the stock from the pan over the Leg of Lamb occasionally with a spoon. For the last half hour of cooking switch on the grill, and grill the Leg of Lamb on both sides.
Sieve the stock into a casserole and skim off the fat. Thicken the sauce with flour, season, and color with gravy browning. Stir in the cream and remove from the heat.
Serve with Caramel Potatoes.
1 lb. Potatoes, medium size, cooked and peeled
1 1/2 oz. Margarine
5 tablespoons Sugar
Place the sugar on a frying pan and heat until it starts melting, stir in the margarine. When golden, remove from heat, add potatoes, rolling them carefully around so they are completely covered with caramel.