Icelandic Lamb Hot Pot Recipe | Part 2

Prepare the lamb shoulder or neck by cutting it into large chunks.

Peel and chop the potatoes, carrots, onions, and any additional vegetables like mushrooms or cabbage into bite-sized pieces.

Have your lamb stock ready or make it from scratch if you have time.

Brown the lamb in a large pot or Dutch oven by heating some oil over medium-high heat and browning the lamb pieces until they develop a nice golden crust, then set aside.

Cook the vegetables in the same pot by sautéing onions and carrots until softened, about 5 minutes.

Add the potatoes, mushrooms, cabbage, and turnips to the pot, stirring occasionally.

Add broth and seasoning, then return the browned lamb to the pot.

Pour in the lamb stock to cover the ingredients and add thyme, rosemary, salt, and pepper.

Bring the pot to a boil, then lower the heat to a simmer.

Let the hot pot simmer gently for about 1.5 to 2 hours or until the lamb is tender and the vegetables are cooked through.

Taste the broth and adjust seasoning if needed, adding more salt, pepper, or herbs to your preference.

Serve the lamb hot pot hot with a side of crusty bread or mashed potatoes.

Equipment Needed

Spice Level:

Allergens