Icelandic cooking

Icelandic Recipes

The Traditional Sunday Roast -Roast leg of lamb (Sunnudagssteikin)

            1 leg of lamb

            salt, pepper

Wipe the leg of lamb over with a cloth rung out in warm water. Rub spices well into the meat. Rub the bottom of your ovenpan with butter or margarine, put also a few dots of either on top of the roast. Put your leg of lamb in a hot oven 250C-450F and roast for 15-20 min., then lower the heat to 150-200C (350F). Pour hot water or stock into pan and cook for about 15 min. per pound of meat, spooning the stock over the meat occasionally.

When done pour the stock from the pan and make gravy with some flour. You may have to add water during the cooking. If the stock is too fatty, skim before making gravy.

Serve your roast leg of lamb whole to be cut at the table or sliced int he kitchen with sugar browned potatoes, peas and carrots.

Potatoes Browned in Sugar

            2 lbs. white potatoes

            1/8 lb. butter

            1/2 cup sugar

Select new potatoes, prefereably small in size - if large they should  be cut into even pieces - boil and peel. Brown the butter over low heat in a preheated saucepan. Add the sugar. When the mixture becomes frothy add the potatoes. Turn repeatedly until the potatoes become well coated and light brown in color.

            1 1/2 - 2 pound fresh lamb (shoulder)

            4 pints water

            1 1/2 tbsp. salt

            1/4 cup rice

            1 pound rutabagas

            1/2 pound carrots

            1 onion

            some cabbage

            potatoes

Have the meat chopped into rather small pieces. Boil the meat in the salted water for 25 min. Skim. Rinse and add the rice. Continue to boil another 20 min.

Add cleaned vegetables cut into rather small pieces. Boil for 15 min. more. Add minced parsley when served.

P.S. You can use any vegetable available or preferred.