Icelandic-style roast leg of lamb with gravy.
Roast
There is nothing more traditional than a roasted leg of lamb in Iceland. I worked on a vegetable farm for two summers in Northern Iceland and it was served almost every Sunday. They grew vegetables like carrots, cabbage, cauliflower and potatoes which would be steamed and served with a gravy made from the pan drippings. Simple, but so good, and the simply prepared vegetables are fantastic with lamb gravy. <br /> <br />I grew up eating steamed potatoes, which are actually quite good, and if you are serving them with gravy they can be a lot healthier than mashed potatoes not to mention easier to cook! Of course, the better quality the potato the better it is boiled but I think Americans could eat a lot more boiled/steamed foods. Yes, I know a hard sell, but some of the best foods I have had have been in Iceland and Ireland where boiling or poaching are popular cooking methods. If you start out with fresh, quality ingredients, simple preparations are always the way to go. <br /> <br />This is true with this roasted leg of lamb; the only seasoning is freshly cracked pepper and kosher salt. No garlic, no thyme and no rosemary and because this leg was grass-fed on our farm I think it is the best way to enjoy the complex but mild flavors. <br />
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