Icelandic Lamb Stew

A few weeks ago, when my husband and I were in Iceland, we stumbled into this little dive for lunch, on a black sand beach, in the beautiful coastal town of Vik. I ordered the lamb stew– not only because it’s one of Iceland’s most traditional dishes {that I wanted to try while I was there}, but also because I had heard SO many people rave bout it! {And also because I was freezing cold, and it’s just a great thing to warm you right up!) When they brought it out, it smelt and looked pretty good– but when I took a bite, I was in pure heaven! It was by far, the best thing I had eaten during my week’s stay in Iceland, and I would go as far to say THE BEST stew I had eaten in my entire life. The lamb was tender, juicy and flavorful, the broth was beefy, and salty with a hint of red wine, and they used buttery new potatoes, al dente carrots, and fresh petit pois. I took note so I could go home and recreate the recipe, because it’s one I wanted to eat time and time again.

I know this dish sounds super simplistic– another boring weeknight stew, what could be so delicious about that? But that’s maybe why it had such a “wow” factor, because we were expecting so little, and it delivered SO much flavor! This dish is guaranteed to impress, and also to warm you on these cold autumn nights! I hope you guys all enjoy this little piece of Iceland!

1 Tbsp olive oil
2 Tbsp butter
4lb leg of lamb, cut into bite-sized pieces
1 onion, chopped
4 cloves garlic, minced
1/4 cup flour
12 fl oz red wine
Beef Stock
1 Tbsp thyme, chopped
1 tsp dried oregano
2 bay leaves
Kosher salt & freshly ground black pepper
1 pkg. Yukon gold potatoes, cut into bite sized pieces
4 carrots, peeled and diced
1 16oz bag frozen petit pois
Chopped Parsley for garnish

Melt the butter in the olive oil in a large saucepan, over medium high heat. Add the lamb, and brown on each side. Add the onions and garlic and stir until tender and fragrant, about 5-7 minutes. Sprinkle in the flour and stir to coat the beef and onions. Add the red wine, and enough beef stock to cover, then add the thyme, oregano, bay leaves, kosher salt and pepper, and stir well. Bring to a boil, reduce the heat to a simmer until the lamb is fork tender, about 1-2 hours.

Add the potatoes and carrots and more beef stock to cover. Bring to a boil, reduce the heat, cover and simmer until the vegetables are tender, about 20-45 minutes. Add the peas 2-3 minutes before serving. Ladle into bowls, garnish with freshly chopped parsley and crusty bread.

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