Icelandic cooking, recipes and food

This is a rather good Sunday dish. If you don't know how to de-bone a leg of lamb, either buy it de-boned or get your butcher to de-bone it for you. 1 leg of lamb (about 2 kg. before boning) 50 g prunes, stoneless 30 g dried apples 2 tsp. salt 3/4 tsp. pepper Soak the apple slices to soften. Rub half of the salt and pepper on the inside of the leg of lamb and stuff with the prunes and apple slices. Sew closed. Rub the remaining salt and pepper on the outside of the meat. Put meat into a greased oven pan and roast at 250°C for about 90 minutes, or until a meat thermometer inserted into the steak shows 160°C. Start by roasting for 10-20 minutes, then add water to cover the bottom of the pan, to a depth of about 1 cm. Baste the meat with the cooking liquid every 15 minutes or so. Top up the water when it starts to boil down. About 10-15 minutes before the steak is done, remove it from the oven, pour the cooking liquid into a saucepan, through a strainer. Put the steak bac...

You can use either rib cutlets or leg cutlets to make this dish. This was one of my favourite Sunday dishes when I was growing up, and remains a comfort food for me. The recipe works with pork or veal cutlets as well, but the traditional meat is lamb. 750 g of rib half-cutlets or leg cutlets of lamb 2 egg whites or 1 egg and 2 tbs milk 3 tbs bread crumbs (we generally use Paxo brand crumbs, but home-made or other brands are fine as long as they are unflavoured) 2 tsp salt 3/4 tsp pepper* 100 g butter or margarine 20 g butter 1-2 onions extra butter as needed 2-3 tbs water Traditionally, the cutlets are beaten with a meat mallet, but if you have nice, tender lamb, it really isn't necessary. Set up a mise-en-place: frying pan on the stove, dish with bread crumbs and spices, dish with egg, dish with cutlets. If using egg whites, whip them until they begin to froth. If using a whole egg, break and stir vigorously with the milk until slightly frothy. Mix together the bread crumbs and sa...