Rustic Icelandic Lamb Stew with Root Vegetables

A Hearty and Comforting Dish from the North

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

3 h
6
Intermediate

Ingredients

For the Lamb Marinade

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

For the Stew Base

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

For the Root Vegetables

2 potatoes

peeled and cubed

1 rutabaga

peeled and cubed

1 cup green beans

trimmed

For the Final Touch

1/4 cup fresh parsley

chopped

Preparation

Marinating the Lamb

Combine Ingredients

Combine the lamb cubes with olive oil, garlic, thyme, salt, and pepper in a bowl.

Use fresh thyme for a fragrant touch that elevates the flavors.

Coat and Refrigerate

Mix well to ensure even coating. Cover and refrigerate for at least 1 hour.

Rest Lamb

Allow the lamb to come to room temperature before cooking.

Preparing the Vegetables

Sauté Vegetables

In a large pot, melt butter over medium heat. Add onion, carrots, and parsnips, sautéing until softened, about 8 minutes.

Do not brown the vegetables too much, as this can add unwanted bitterness.

Add Tomato Paste

Stir in tomato paste and cook for an additional 2 minutes.

Slightly mash some potatoes for a thicker stew consistency.

Cooking Process

Brown the Lamb

Heat a separate skillet and brown the marinated lamb cubes in batches.

Use medium-high heat for browning.

Build the Stew

Add the browned lamb to the pot with vegetables, then pour in the beef broth and add the bay leaf.

Simmer on low heat.

Cook the Vegetables

After simmering for 1.5 hours, add potatoes, rutabaga, and green beans, cooking until tender.

Cook root vegetables for about 45 minutes until tender.

Plating & Serving

Rustic Icelandic Lamb Stew with Root Vegetables

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Serve and Garnish

Serve the stew hot, garnished with chopped parsley for a fresh finish.

Sauce Pairings

Icelandic Rye Bread

Perfect for soaking up the stew's rich flavors.

Garnishes & Accompaniments

Fresh ParsleyFresh thyme sprigs

Perfect Sides

Simple Side Salad – with a light vinaigrette

Steamed Brown Rice