Icelandic Lamb Stew with Root Vegetables

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, boneless, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, boneless, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks 4 potatoes, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks 2 parsnips, peeled and cut into chunks
• 1 small rutabaga, peeled and cut into chunks 1 small rutabaga, peeled and cut into chunks
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• 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

1. 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.
2. 2.
   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
3. 3.
   Return the lamb to the pot and add the carrots, potatoes, parsnips, rutabaga, bay leaves, and dried thyme. Season with salt and pepper.
4. 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.
5. 5.
   Simmer the stew for 2-3 hours, or until the lamb is tender and the flavors have melded together.
6. 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.