Icelandic Roasted Lamb with Sauce

Description
Icelandic roasted lamb with sauce.

Roast

 * 6 lb boned leg of lamb
 * 1 tsp crumbled dried rosemary
 * pepper to taste

Sauce

 * ½ oz dried portobello mushrooms
 * 1 cup boiling water
 * 1 tbl olive oil
 * 1 tbl butter
 * 16 button mushrooms, quartered
 * 1 tsp crumbled dried rosemary
 * ½ tsp crumbled dried leaf sage
 * ½ oz blue cheese
 * 2 tsp red currant jelly
 * ½ cup light cream
 * salt to taste
 * pepper to taste
 * 2 tsp bitters

Directions

 * 1) Trim excess fat from lamb.
 * 2) Rinse, dry roll and tie kitchen string.
 * 3) Rub rosemary and pepper all over the meat.
 * 4) Wrap and refrigerate until 30 minutes before cooking time.
 * 5) Roast lamb at 350 °F for about 90 minutes (temperature should register 130 °F on a meat thermometer inserted in center of the roast).
 * 6) Let stand 10 minutes before carving.
 * 7) To prepare sauce (which may be made a day in advance and gently reheated) let dried mushrooms soak in boiling water for five minutes.
 * 8) Drain through a paper coffee filter cone, reserving liquid.
 * 9) Sauté button mushrooms in oil and butter over medium high heat for three minutes.
 * 10) Reduce heat to medium low.
 * 11) Add herbs, cheese, jelly, cream, seasonings, drained dried mushrooms and ½ cup of the reserved mushroom liquid.
 * 12) Just before serving, add bitters and heat through gently.