Recipe
Icelandic Lamb Stew with Root Vegetables
Savory Icelandic Lamb Stew: A Taste of Traditional Home Cooking
4.6 out of 5
Indulge in the flavors of Icelandic cuisine with this hearty and comforting lamb stew. Made with tender lamb, root vegetables, and aromatic herbs, this dish is a staple in Icelandic households, especially during the cold winter months.
Metadata
Preparation time
20 minutes
Cooking time
2-3 hours
Total time
2 hours 20 minutes - 3 hours 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Paleo, Low-carb, High-protein
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
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1.5 kg (3.3 lbs) lamb shoulder, boneless, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, boneless, cut into chunks
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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2 onions, finely chopped 2 onions, finely chopped
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4 garlic cloves, minced 4 garlic cloves, minced
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4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
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4 potatoes, peeled and cut into chunks 4 potatoes, peeled and cut into chunks
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2 parsnips, peeled and cut into chunks 2 parsnips, peeled and cut into chunks
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1 small rutabaga, peeled and cut into chunks 1 small rutabaga, peeled and cut into chunks
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2 bay leaves 2 bay leaves
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 18g, 6g
- Carbohydrates (total, sugars): 30g, 8g
- Protein: 40g
- Fiber: 6g
- Salt: 1.5g
Preparation
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1.Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
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2.In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
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3.Return the lamb to the pot and add the carrots, potatoes, parsnips, rutabaga, bay leaves, and dried thyme. Season with salt and pepper.
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4.Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged. Bring the stew to a boil, then reduce the heat to low and cover the pot.
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5.Simmer the stew for 2-3 hours, or until the lamb is tender and the flavors have melded together.
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6.Remove the bay leaves and adjust the seasoning if needed. Serve the stew hot, garnished with fresh parsley.
Treat your ingredients with care...
- Lamb shoulder — For the best results, choose a boneless lamb shoulder with some marbling, as it will add flavor and tenderness to the stew.
Tips & Tricks
- For a richer flavor, you can sear the lamb in batches before adding it back to the pot.
- Feel free to customize the vegetables based on your preference or seasonal availability.
- Serve the stew with a side of crusty bread to soak up the delicious broth.
- Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even further.
Serving advice
Serve the Icelandic Lamb Stew piping hot in individual bowls. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the stew with a side of warm crusty bread for a complete and satisfying meal.
Presentation advice
Present the Icelandic Lamb Stew in rustic ceramic bowls or deep plates. The vibrant colors of the vegetables and the rich broth will create an inviting and appetizing visual appeal. Serve with a side of freshly baked bread on a wooden board for an authentic touch.
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