Main Course · Dinner · European ·

Rustic Icelandic Lamb Stew with Root Vegetables

Name: Rustic Icelandic Lamb Stew with Root Vegetables
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 2 lbs lamb shoulder, cut into 1-inch cubes; 2 tablespoons olive oil; 3 garlic cloves, minced; 1 teaspoon fresh thyme, chopped; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 2 tablespoons butter; 1 large onion, diced; 3 carrots, peeled and sliced; 2 parsnips, peeled and sliced; 4 cups beef broth; 1 tablespoon tomato paste; 1 bay leaf; 2 potatoes, peeled and cubed; 1 rutabaga, peeled and cubed; 1 cup green beans, trimmed; 1/4 cup fresh parsley, chopped

Delight in this warming Icelandic classic, brimming with tender lamb and earthy root vegetables, perfect for a cozy night in.

4.9(467 reviews)

·By Ethan Brooks·November 4, 2025

Rustic Icelandic Lamb Stew with Root Vegetables — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb Marinade

For the Stew Base

For the Root Vegetables

For the Final Touch

Nutrition

Per serving

Calories: 528 kcal
Protein: 31.4 g
Carbs: 33.9 g
Fat: 32.1 g
Fiber: 6.9 g

Whole recipe

Total

Calories: 3170 kcal
Protein: 188.4 g
Carbs: 203.4 g
Fat: 192.7 g
Fiber: 41.4 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs lamb shoulder cut into 1-inch cubes	1820	160	0	140	0
2 tablespoons olive oil	240	0	0	28	0
3 garlic cloves minced	13	0.6	3	0	0.2
1 teaspoon fresh thyme chopped	1	0	0.3	0	0.1
1/2 teaspoon salt	0	0	0	0	0
1/4 teaspoon fresh ground black pepper	2	0	0.5	0	0.2
2 tablespoons butter	200	0	0	22	0
1 large onion diced	60	1	14	0	2
3 carrots peeled and sliced	75	1	17	0	5
2 parsnips peeled and sliced	200	3	48	0.5	13
4 cups beef broth	40	8	0	1	0
1 tablespoon tomato paste	15	0.5	3	0	0.5
1 bay leaf	0	0	0	0	0
2 potatoes peeled and cubed	310	8	72	0.4	7
1 rutabaga peeled and cubed	150	4	35	0.5	9
1 cup green beans trimmed	40	2	10	0.2	4
1/4 cup fresh parsley chopped	4	0.3	0.6	0.1	0.4

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Combine Ingredients
Combine the lamb cubes with olive oil, garlic, thyme, salt, and pepper in a bowl.
Tip: Use fresh thyme for a fragrant touch that elevates the flavors.
2
Coat and Refrigerate
Mix well to ensure even coating. Cover and refrigerate for at least 1 hour.
3
Rest Lamb
Allow the lamb to come to room temperature before cooking.

Preparing the Vegetables

1
Sauté Vegetables
In a large pot, melt butter over medium heat. Add onion, carrots, and parsnips, sautéing until softened, about 8 minutes.
Tip: Do not brown the vegetables too much, as this can add unwanted bitterness.
2
Add Tomato Paste
Stir in tomato paste and cook for an additional 2 minutes.
Tip: Slightly mash some potatoes for a thicker stew consistency.

How to Make Rustic Icelandic Lamb Stew with Root Vegetables

Total time: 4 h · Yields 6 servings

1
Brown the Lamb
Heat a separate skillet and brown the marinated lamb cubes in batches.
2
Build the Stew
Add the browned lamb to the pot with vegetables, then pour in the beef broth and add the bay leaf.
3
Cook the Vegetables
After simmering for 1.5 hours, add potatoes, rutabaga, and green beans, cooking until tender.