Icelandic Lamb and Root Vegetable Stew with Herbs
A hearty and comforting stew featuring tender lamb and a medley of root vegetables, infused with aromatic Icelandic herbs. This dish is a staple in Icelandic homes, perfect for cold weather.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 2 tbsp Olive oil
- 2 large Yellow onions(chopped)
- 4 cloves Garlic cloves(minced)
- 3 medium Carrots(peeled and cut into chunks)
- 2 medium Parsnips(peeled and cut into chunks)
- 1 medium Rutabaga(peeled and cut into chunks)
- 500 g Potatoes(peeled and cut into chunks)
- 1 liter Beef broth
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 2 leaves Bay leaves
- 0.25 cup Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
💡 Tip: Drying the lamb helps it brown better. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove browned lamb and set aside.
💡 Tip: Browning develops deep flavor. - 3
Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Stir in the tomato paste and cook for 1 minute. Return the browned lamb to the pot.
- 5
Add the carrots, parsnips, rutabaga, potatoes, beef broth, thyme, rosemary, and bay leaves. Bring to a simmer.
💡 Tip: Ensure the liquid covers most of the ingredients. - 6
Cover the pot, reduce heat to low, and simmer gently for at least 1.5 to 2 hours, or until the lamb is very tender and the vegetables are cooked through.
💡 Tip: Stir occasionally to prevent sticking. - 7
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed.
💡 Tip: The stew should be rich and flavorful. - 8
Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
💡 Tip: Fresh herbs add a bright finish.
💡 Pro Tips
- ✓For a thicker stew, you can mash some of the cooked vegetables against the side of the pot.
- ✓If you don't have rutabaga, you can substitute with more turnip or potato.
- ✓This stew tastes even better the next day, as the flavors meld.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of red wine to the broth for added depth of flavor.
- Include other root vegetables like turnips or celeriac.
- For a touch of sweetness, add a tablespoon of honey or maple syrup in the last 30 minutes of cooking.