Main Course · Dinner · Nordic Cuisine ·

Smoky Icelandic Lamb Shoulder with Juniper and Seaweed

Name: Smoky Icelandic Lamb Shoulder with Juniper and Seaweed
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Juniper berries, 3 tbsp, crushed; Garlic, 4 cloves, minced; Olive oil, 3 tbsp; Sea salt, 2 tsp; Black pepper, 1 tsp; Dried seaweed, 2 cups, crumbled; Smoked paprika, 1 tbsp; Lemon zest, 1 tsp; Fresh thyme, 2 tbsp, chopped; Icelandic lamb shoulder, 1.5 kg; Lamb stock, 1 cup; Red wine, 1/2 cup

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

4.3(82 reviews)

·By Ethan Brooks·October 1, 2025

Smoky Icelandic Lamb Shoulder with Juniper and Seaweed — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Marinade

For the Seaweed Crust

For the Lamb

Nutrition

Per serving

Calories: 999 kcal
Protein: 75.8 g
Carbs: 11.2 g
Fat: 73.5 g
Fiber: 6 g

Whole recipe

Total

Calories: 3996 kcal
Protein: 303.3 g
Carbs: 44.8 g
Fat: 294 g
Fiber: 24.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Juniper berries 3 tbsp, crushed	70	1	17	0	12
Garlic 4 cloves, minced	20	1	5	0	0.5
Olive oil 3 tbsp	360	0	0	40	0
Sea salt 2 tsp	0	0	0	0	0
Black pepper 1 tsp	6	0.2	1.4	0.1	1
Dried seaweed 2 cups, crumbled	90	8	13	2	8
Smoked paprika 1 tbsp	20	1	4	0.8	2
Lemon zest 1 tsp	1	0	0.2	0	0.1
Fresh thyme 2 tbsp, chopped	4	0.1	0.7	0.1	0.5
Icelandic lamb shoulder 1.5 kg	3300	290	0	250	0
Lamb stock 1 cup	40	2	0	2	0
Red wine 1/2 cup	85	0	3.5	0	0

These are estimated values, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Mix the Marinade
In a bowl, mix juniper berries, garlic, olive oil, sea salt, and black pepper.
2
Rub the Marinade
Rub the mixture evenly over the lamb shoulder.
3
Marinate
Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

Preparing the Seaweed Crust

1
Combine Crust Ingredients
Combine crumbled seaweed, smoked paprika, lemon zest, and thyme in a bowl.
2
Apply the Crust
Press the mixture onto the marinated lamb, ensuring an even coat.
Tip: Do not oversalt the mixture, as seaweed already contains natural salt. Pro Tip: Use a spice grinder for a finer seaweed blend.

How to Make Smoky Icelandic Lamb Shoulder with Juniper and Seaweed

Total time: 4 h 40 min · Yields 4 servings

1
Searing
Preheat the oven to 350°F (175°C). In a hot pan, quickly sear the lamb to lock in the juices.
2
Roasting
Place the seared lamb in a roasting pan, pour over the lamb stock and red wine, then cover with foil.
3
Finishing
Roast for 2-2.5 hours until tender, removing the foil in the last 15 minutes for a crispy crust.