Smoky Icelandic Lamb Shoulder with Juniper and Seaweed

Name: Smoky Icelandic Lamb Shoulder with Juniper and Seaweed
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Juniper berries; Garlic; Olive oil; Sea salt; Black pepper; Dried seaweed; Smoked paprika; Lemon zest; Fresh thyme; Icelandic lamb shoulder; Lamb stock; Red wine

A rustic dish showcasing Icelandic traditions.

Succulent lamb marinated with juniper berries and encrusted in seaweed, delivering an earthy, smoky flavor experience.

3 h 30 min
4
Intermediate

Ingredients

For the Marinade

Juniper berries

3 tbsp, crushed

Garlic

4 cloves, minced

Olive oil

3 tbsp

Sea salt

2 tsp

Black pepper

1 tsp

For the Seaweed Crust

Dried seaweed

2 cups, crumbled

Smoked paprika

1 tbsp

Lemon zest

1 tsp

Fresh thyme

2 tbsp, chopped

For the Lamb

Icelandic lamb shoulder

1.5 kg

Lamb stock

1 cup

Red wine

1/2 cup

Preparation

Marinating the Lamb

Mix the Marinade

In a bowl, mix juniper berries, garlic, olive oil, sea salt, and black pepper.

Rub the Marinade

Rub the mixture evenly over the lamb shoulder.

Marinate

Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

Preparing the Seaweed Crust

Combine Crust Ingredients

Combine crumbled seaweed, smoked paprika, lemon zest, and thyme in a bowl.

Apply the Crust

Press the mixture onto the marinated lamb, ensuring an even coat.

Do not oversalt the mixture, as seaweed already contains natural salt. Pro Tip: Use a spice grinder for a finer seaweed blend.

Cooking Process

Searing

Preheat the oven to 350°F (175°C). In a hot pan, quickly sear the lamb to lock in the juices.

Use high heat.

Roasting

Place the seared lamb in a roasting pan, pour over the lamb stock and red wine, then cover with foil.

Roast at medium heat.

Finishing

Roast for 2-2.5 hours until tender, removing the foil in the last 15 minutes for a crispy crust.

Plating & Serving