A traditional Norweginan lamb roast recipe from dinmat.no
The autumn’s fresh lamb with fresh herbs is a great combination. And potatoes that cook in the oven with the roast get a lovely taste that definitely will be a delight for the palate.
2.5 kg [5 lb] leg of lamb
1 tablespoon of fresh sage
1 tablespoon of fresh rosemary
2 tablespoons of fresh parsley
2 tsp salt
1 teaspoon of freshly ground pepper
4 garlic wedges
8 large potatoes
1/2 dl [0,1 pt] olive oil
1 ts freshly ground pepper
Vegetables to taste
5 dl [1 pt] of the liquid from the roasting pan
2 tablespoon corn flour
1 dl [0,2 pt] water
1 tablespoon soy sauce
1 dl [0,2 pt] red wine
1/2 tsp salt
1/2 teaspoon of coarsely ground pepper
 Mix together herbs, salt, pepper and garlic. Cut small incisions with a pointed knife across the lamb meat. Rub the herb blend over the meat and make sure that some of it goes into the incisions.
 Peel the potatoes and onions. Cut the potatoes into 2,5 cm / 1 inch thick cubes and cut the onion into thin slices. Put the potatoes and onion in a roasting pan. Pour the oil over and sprinkle with salt and pepper.
 Put a grid over the roasting pan and put the lamb on top. Insert a roasting thermometer into the thickest part of the meat. Make sure that the thermometer is not agains the bone, then you might get the wrong core temperature. Roast at 125 C / 255 F until the thermometer shows about 70 C / 160 F for a pink center.
 Leave the roast to rest for about 20 minutes before cutting. Serve with the oven-baked potatoes, gravy and buttered vegetables.
 Sauce: Strain the pan liquid into a saucepan and add soy sauce and red wine. Bring to a boil, stir the corn flour in a little cold water and add to the sucepan. Cook until you get a nice thick sauce. Let the sauce simmer for approx. 15 minutes. Season with salt and pepper.