Iceland − Leg Of Lamb with Caramel Potatoes

Iceland − Leg Of Lamb with Caramel Potatoes
Leg of Lamb
1 Leg of Lamb
Salt, Pepper
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.
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.