How to Cook Icelandic Lamb : Healthy Recipes

Preheat the oven to 325°F.

Season the lamb shoulder generously with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat.

Sear the lamb on all sides until browned, about 4-5 minutes per side.

Remove the lamb and set aside.

Add chopped onion, carrots, and potatoes to the pot and sauté until softened, about 5-7 minutes.

Stir in minced garlic, rosemary, thyme, and bay leaves, cooking until fragrant, about 1 minute.

Deglaze the pot with red wine, scraping up any browned bits from the bottom.

Add beef broth and return the lamb to the pot.

Cover and transfer to the oven, cooking for 2-3 hours until the lamb is tender.

Check the lamb occasionally, adding more broth if necessary to prevent drying.

Once cooked, remove the lamb and let it rest for 15 minutes before slicing.

Strain the cooking liquid and reduce it in a saucepan over medium heat until thickened.

Serve the sliced lamb with vegetables and drizzled sauce.

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