Lambalund með gráðostasósu

Lamb with blue cheese sauce

I cooked the lamb here with the spicy blue cheese sauce over the last few days and the weather was so wonderful that we were even able to eat outside on the terrace in the evening!

Ingredients for 4 servings

800 g roast lamb
500 ml whipping cream
100 g blue cheese
1 Tbsp grated Parmesan
1 pinch of coarse sea salt
1 pinch of black pepper

1 tsp chopped parsley


Preparation

Put the cream in a pot and bring to the boil once, then simmer over medium heat for around 30 minutes.

Meanwhile, briefly fry the meat on all sides in a large pan with a little butter, then cook it in a suitable dish in the oven at 350 °F (180 °C) upper and lower heat for about 30 minutes.

After searing the meat, cook it thoroughly in the oven.

Remove the pan with the cream from the heat.

Roughly chop the blue cheese and add it to the cream, let it melt and mix well.

Take the roast out of the oven, let it rest for another 5 minutes and then cut it into slices (if the meat is not yet cooked through, if in doubt, put it back in the oven for a moment).

Add the chopped parsley and grated Parmesan to the sauce and season with pepper and, if necessary, salt to taste (but usually the blue cheese is already salty enough that you don't need to add more salt).

Then serve the lamb with the cheese sauce.

Traditionally there is boiled barley as a side dish - but we had mashed potatoes or cauliflower puree with it. The only important thing is that the side dish tastes "gentle" and is not so dominant in terms of taste, because the blue mold sauce tastes very intense.

Have a nice evening then!

[Translated from here.]