How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this casserole ahead?

Yes, prepare up to two days in advance and reheat before serving.

What can I use instead of lamb for a dietary tweak?

Substitute with beef chuck or a vegetarian protein like mushrooms for a plant-based version.

How do I reheat the casserole?

Reheat in the oven at 160°C (320°F) until warmed through, about 20-30 minutes.

Can I use a different grain instead of barley?

Yes, farro or quinoa can be used, though cooking times may vary slightly.

Hearty Icelandic Lamb and Barley Casserole

Name: Hearty Icelandic Lamb and Barley Casserole
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Lamb shoulder; Garlic cloves; Fresh thyme leaves; Olive oil; Salt; Black pepper; Onion; Carrots; Celery stalks; Pearled barley; Beef stock; Bay leaf; Dried seaweed flakes; Lemon juice; Sesame seeds; White wine; Worcestershire sauce; Tomato paste

A Traditional Comfort Dish with a Coastal Twist

Dive into Icelandic flavors with this richly comforting lamb and barley casserole, topped with a nutritious seaweed garnish.

3 h
6
Intermediate

Ingredients

For the Lamb Marinade

Lamb shoulder

1 kg, cubed

Garlic cloves

3, minced

Fresh thyme leaves

2 tbsp, chopped

Olive oil

1 tbsp

Salt

1 tsp

Black pepper

1 tsp

For the Casserole Base

Onion

1 large, diced

Carrots

2, sliced

Celery stalks

2, sliced

Pearled barley

1 cup

Beef stock

4 cups

Bay leaf

For the Seaweed Garnish

Dried seaweed flakes

1/2 cup

Lemon juice

2 tbsp

Sesame seeds

1 tbsp

For the Flavor Boost

White wine

1/4 cup

Worcestershire sauce

1 tbsp

Tomato paste

1 tbsp

Preparation

Marinating the Lamb

Combine Ingredients

Combine lamb, garlic, thyme, olive oil, salt, and pepper in a large bowl.

Refrigerate

Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Rest at Room Temperature

Remove from the fridge 30 minutes before cooking.

Preparing the Vegetables and Barley

Prep Vegetables

Dice onion, slice carrots, and celery.

Rinse Barley

Rinse barley under cold water and drain.

Do not skip rinsing the barley to avoid a gummy texture. Pro Tip: Use homemade beef stock for a richer flavor.

Set Aside

Set aside until ready to assemble the casserole.

Cooking Process

Sear the Lamb

Heat a large skillet over medium-high heat and sear the marinated lamb until browned on all sides, about 8 minutes.

Assemble Casserole

Transfer seared lamb to a casserole dish. Sauté onions, carrots, and celery in the same skillet until softened, then add to the dish with barley, beef stock, bay leaf, white wine, Worcestershire sauce, and tomato paste. Mix well.

Bake the Casserole

Cover and bake in a preheated oven at 160°C (320°F) for 2.5 hours, stirring halfway through.

Plating & Serving