Icelandic Lamb Svið with Herb-infused Gravy

Ingredients

• 1 lamb's head (cleaned and halved) 1 lamb's head (cleaned and halved)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion (chopped) 1 onion (chopped)
• 4 cloves garlic (minced) 4 cloves garlic (minced)
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 12g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large oven-safe pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Place the lamb's head halves in the pot, skin side down, and sear them until browned on both sides.
4. 4.
   Add the bay leaves, dried thyme, dried rosemary, dried oregano, and broth to the pot. Season with salt and pepper to taste.
5. 5.
   Cover the pot with a lid and transfer it to the preheated oven. Allow the lamb's head to cook for approximately 4 hours, or until the meat is tender and easily falls off the bone.
6. 6.
   Remove the pot from the oven and carefully transfer the lamb's head to a serving platter. Cover it with foil to keep it warm.
7. 7.
   Strain the cooking liquid from the pot into a saucepan, discarding the solids. Bring the liquid to a simmer over medium heat and let it reduce slightly.
8. 8.
   Serve the lamb's head with the herb-infused gravy poured over the top. Accompany with boiled potatoes and steamed vegetables.

Treat your ingredients with care...

• Lamb's head — Ensure that the lamb's head is thoroughly cleaned before cooking. Remove any excess hair and clean the head well to ensure a hygienic and delicious final dish.

Tips & Tricks

• For a more intense flavor, marinate the lamb's head in a mixture of herbs, garlic, and olive oil overnight before cooking.
• If you prefer a thicker gravy, you can add a cornstarch slurry to the simmering liquid and cook until thickened.
• Serve the lamb's head with a side of lingonberry sauce for a traditional Icelandic accompaniment.
• Leftover lamb's head can be used in sandwiches or salads for a delicious and unique twist.
• Don't be afraid to try different herb combinations to suit your taste preferences.

Serving advice

Serve the Lamb Svið as the centerpiece of a traditional Icelandic meal. Place the tender lamb's head on a large platter and pour the herb-infused gravy over it. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

To present the Lamb Svið beautifully, arrange the boiled potatoes and steamed vegetables around the lamb's head on the serving platter. Drizzle some of the herb-infused gravy over the vegetables for an appetizing display of colors and flavors.