What to EAT in Iceland 🦈 Wake Up Reykjavik food tour

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option, while pork is more budget-friendly.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic alternative, while white wine is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and seasoned water can save costs.

Icelandic flatbread

🥗Healthier: whole wheat pita

💰Cheaper: tortillas

Whole wheat pita is healthier, while tortillas are more widely available.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Season the lamb shoulder with salt and black pepper.

Sear the lamb shoulder in the skillet until browned on all sides, about 3-4 minutes per side.

Remove the lamb from the skillet and set aside.

In the same skillet, add chopped onions, garlic, carrots, and celery; sauté until softened, about 5 minutes.

Pour in the red wine, scraping up any browned bits from the bottom of the skillet; simmer for 2-3 minutes.

Add the beef broth, thyme, rosemary, and bay leaves to the skillet; stir to combine.

Return the lamb shoulder to the skillet, ensuring it's submerged in the liquid.

Cover and cook on low heat for 6-8 hours, or until the lamb is tender and easily shredded.

Remove the lamb from the skillet and let it rest for a few minutes before shredding.

Warm the Icelandic flatbread in a dry skillet or oven.

Spread mustard on the flatbread, top with shredded lamb, and garnish with fresh herbs.

Roll or fold the flatbread around the filling and serve warm.

Cooking Techniques

Spice Level: