Smoky Icelandic Lamb Shoulder with Juniper and Seaweed
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
For the Seaweed Crust
For the Lamb
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.
Roasting
Place the seared lamb in a roasting pan, pour over the lamb stock and red wine, then cover with foil.
Finishing
Roast for 2-2.5 hours until tender, removing the foil in the last 15 minutes for a crispy crust.
Plating & Serving
Smoky Icelandic Lamb Shoulder with Juniper and Seaweed
Smoky Icelandic Lamb Shoulder with Juniper and Seaweed
Chef’s Tip
For best results, use Icelandic seaweed for authentic flavors.
Plating & Serving
Serve the lamb thinly sliced, drizzled with pan juices for enhanced flavor.