Sunnudags lambasteik

Sunday's leg of lamb

Ingredients for the leg of lamb

approx. 1.5 kg leg of lamb (with bones)

1 onion

1 clove of garlic

fresh coriander

salt and pepper

water

Ingredients for the sauce

30 g butter

1 Tbsp flour

cream

salt and pepper

Preparation

Rinse the leg of lamb under fresh water and pat dry thoroughly.

Put the diced onion and the chopped garlic clove in the roasting pan, add the leg of lamb and rub vigorously with the onions and garlic. Season with salt and pepper and add the fresh coriander.

Place in the preheated oven at 400 °F (200 °C) in the closed roaster for 20 minutes.

After the 20 minutes, add about 0.5 liters of water, then put it back in the oven with the lid at about 350 °F (175 °C) for at least 1.5 hours. During this time, take it out from time to time and pour the mixture of water and gravy over the leg of lamb.

Then skim off some of the liquid from the roasting pan for the sauce, pour off the rest and place the leg of lamb - this time without the lid - in the oven again at 350 °F (175 °C) for about 30 minutes to brown.

To make the sauce, first melt some butter in a pot, dust it with flour and stir it in, then slowly add the liquid skimmed from the roasting pan, stir vigorously and then bring to the boil briefly. For consistency, add a dash of cream and season with salt and pepper to taste.

Traditionally, the finished, sliced ​​leg of lamb is served with the white sauce, caramelized potatoes and green peas - the typical Icelandic Sunday meal.

[Translated from here.]