Icelandic Lamb Hot Pot Recipe | Part 1

Heat olive oil in a large pot over medium heat until shimmering.

Add diced lamb shoulder and brown on all sides, about 5-7 minutes.

Remove the lamb and set aside; add chopped onions, garlic, and celery to the pot.

Sauté until onions are translucent, about 3-4 minutes.

Add diced carrots, parsnips, and potatoes; cook for another 5 minutes.

Return the browned lamb to the pot; stir to combine.

Pour in beef broth and enough water to cover the ingredients.

Add thyme, bay leaves, salt, and black pepper; bring to a boil.

Reduce heat to low and cover; simmer for 1.5-2 hours until lamb is tender.

Check seasoning and adjust with more salt and pepper if needed.

Remove bay leaves and thyme sprigs before serving.

Garnish with chopped parsley and serve hot.

Spice Level:

Allergens