Summary:
Cold nights are perfect for enjoying Icelandic Lamb Stew with meltingly tender meat. Searing then slow-roasting in the oven brings out a rich and savory meaty flavor.
INGREDIENTS
- 2 pounds lamb shoulder or leg (Note 1)
- 1 medium onion, cut into 1-inch pieces
- 1 medium carrot, cut into 1/2-inch pieces
- 2 large ribs celery, cut into 1/2-inch pieces
- 5 cloves garlic, minced
- 1.75 cups water
- 1/2 cup frozen green peas
- 2 tablespoons olive oil, divided
- 1 tablespoon
white vinegar (Note 2) - 1 teaspoon table salt, divided
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon
ground thyme (Note 3)
INSTRUCTIONS
- Prepare Meat: Separate meat from any bones, optionally reserving bones (Note 4). Working with meat, trim off and discard excess fat. Cut trimmed meat into chunks, 1 to 1.5 inches in size. Season meat chunks on one side with 1/2 teaspoon each of salt and black pepper.
- Preheat Oven: Adjust oven rack to lower-middle position, and preheat to 300 F.
- Brown Meat: Heat 1 tablespoon olive oil in oven-safe pot (Note 5) over medium-high heat until very hot. Add seasoned meat to pot in single layer. Cook until well-browned on bottom, about 5 minutes. Flip meat chunks and repeat for another side, another 5 minutes. Transfer meat to large bowl.
- Cook Vegetables: Reduce to medium heat, and add onions, carrots, celery, and 1 tablespoon olive oil to now-empty pot. Cook for a few minutes, stirring and scraping with stiff wooden utensil to loosen browned bits stuck to bottom of pot. Stir in garlic and thyme until well-mixed and aromatic, less than 30 seconds.
- Add Water & Meat: Add water and 1/2 teaspoon salt. Scrape along bottom and sides of pot to loosen any browned bits. Add any reserved bones. Return browned meat and any accumulated juices, evenly distributing in pot.
- Bake: Bring to simmer, then cover with lid and transfer pot to preheated oven. Cook until meat is very tender, about 2 hours.
- Serve: Uncover, and discard any bones. Stir in green peas and vinegar until well-mixed. Season with salt and pepper to taste. Serve and save leftovers (Note 6).
NUTRITION
| Makes 4 Servings |
| Amount Per Serving: |
| Calories 380 (47% from fat) | |
| Total Fat 20g | 31% |
| Saturated Fat 6g | 28% |
| Cholesterol 130mg | 43% |
| Sodium 710mg | 30% |
| Net Carb 5g | |
| Total Carb 7g | 2% |
| Dietary Fiber 2g | 8% |
| Sugars 3g | |
| Protein 42g |
PHOTOS
I’ve looked at many recipes and this is the closest I’ve seen to the soup/stew we had at Gulfoss! Can’t wait to make it!
I too have been trying to find a recipe to duplicate that one! I am making this tomorrow and am very excited about it.
My wife and I visited Iceland in 2008 when it was not as popular as nowadays. It was great trip and I still remember the taste of stew at Gulfoss. I will definitely try this recipe.
I spent a year in Iceland in 1989 while I was in the military. Our dining hall at Rockville served lamb for Wednesday lunch. It was the highlight of my tour, that and the ysa (cod/haddock) and lamb dogs. I eat leg of lamb at least monthly. One of the simplest meat cuts to prepare.
I may try my hand at this recipe. My husband and I went to Reykjavik, Iceland September 2016 and it was a trip of a lifetime. It’s absolutely beautiful landscape with many gorgeous waterfalls. We did the Blue Lagoon and several other sites including watching the Northern Lights. The lamb stew we had there was simply delicious and wish we could have brought some home.
That was around the same time I was there 🙂 Glad to hear you also had such an amazing time!!
I haven’t tried lamb before. But yours looks wonderful.
This looks amazing! Even though I’m Swedish I honestly didn’t know that lamb was particularly common in Iceland, but it makes sense I suppose! Will definitely try this recipe.
I look forward to trying out this recipe. I stocked up on Icelandic lamb at Whole Foods (at least in the Washington, DC area) after my Icelandic “adventure” last month. The WF folks said that it is available in early autumn…If you have WF, check it out….Cheers!
OMG! I am jealous! 🙂 🙂 Iceland has been on my bucket list like forever! 2 weeks!Wow! It must have been an adventure of a lifetime! The picture with the sheep reminds me of Ireland though 🙂 and I had a similar one! I don’t know much about lamb – I’ve tried it 2 times and it’s not my thing but your stew looks yummy!
I’ve also been wanting to go to Iceland for a long time and it did not disappoint! 🙂 I did some outdoorsy stuff (glacier hiking was prob my favorite) and also went on a food tour in Reykjavik, which was awesome 🙂 You should definitely go — flights to Iceland are pretty cheap right now!
Oh I wish I could but unfortunately not possible in near future. Anyways, what other typical Icelandic foods/dishes you’ve tried? I don’t think I know any. Oh, I think they eat puffin meat, right?
Yes, they eat puffin meat! 🙂 Icelandic food is all about dairy, lamb, and fish. So they pretty much eat skyr yogurt for breakfast, lunch, dinner, and dessert. They also have lots of seafood dishes like cod, fish balls, fried fish, and lobster soup.
Just now on road returning from Iceland. Their cultural event was on when there as well .. the food is delicious… the countryside is gorgeous.. buildings are mostly modern…
Trip of a life time!
Dress for it’s unpredictable weather.
Been looking for Icelandic recipes.