Smoked lamb shoulder with Béchamel Sauce, red cabbage and green peas.
Smoked lamb shoulder
1 smoked lamb shoulder from Seglbúðir.
Fill a pot of water with a roll of smoked lamb shoulder. (It’s perfectly fine to keep the roll in the plastic bag while the water is boiling). When the water has started to boil reduce the heat and let it cook for about 90 minutes and then turn off the stove. Move the roll from the pot and serve either hot or cold.
500gr/1Ib 2oz potatoes
Peel the potatoes and boil them. When they’re done, put the potatoes in a mixer. Let the mixer mash the potatoes and add butter, cream and salt to suit your taste.
300ml/11 fl oz Milk
Heat the milk and nutmeg, sugar and salt to suit your taste. When it starts to boil remove the pot from the hot stove and add the butterball and stir actively. Place the pot back on the hot stove and let it boil for 3 minutes or until you can no longer taste the flour.
3 tbsp Butter
Melt the butter in a pot and add flour until its thick as dough.
¾ pound / 350g Red Cabbage (approx. half a head)
1piece Green apple
1 Red onion
2 tbsp Virgin Olive Oil
3.5 fl oz / 100ml Raspberry jam
3.5 fl oz / 100ml Apple or red wine vinegar
2 tbsp Brown sugar
¼ tsp Cinnamon
Red cabbage is cut into thin strings, apple is pealed, the core is removed and the apple is cut into small pieces. Orang is cut to slices. Onion is cut into small pieces. The Oil is heated in a pot and the onion is cooked in it for a few minutes at a low temperature.
Then the red cabbage and apple is added to the put, stir actively and let it cook for a while. Jam, vinegar, brown sugar, cinnamon, orange, pepper and salt is then added. Cook it at a fairly low heat under a lid for 45 minutes.
Stir it every now and then, add water if needed. Taste, if you’d like, add sugar and vinegar to suit your taste.
Lamb fillet with carrot puree, baked beet root and fried scallion.
2 Lamb fillets
Start by cutting small cuts into the fat about ¼ of an inch apart. Deep enough to let the fat melt into the meat but do not cut into the meat itself.
Heat the oven to 180°C
Heat the pan until it’s fairly hot and put the fat side on the pan and fry it until it gets a nice golden color. Turn the fillet over and cook each of the three remaining sides for 2 minutes. Place the fillet in a baking pot and cook it in the oven for 5-7 minutes. If you have a meat thermometer, the meat is ready at 53°C. When the meat is ready, give it 5 minutes before you serve it.
Baked beet root
1-2 beet roots
Heat the oven to 160°C. Rub the beet root with oil and salt. Put it in the oven. Bake it for 45 minutes or until they’re nice and soft. Take the beet roots from the oven and peel them. Roll them in oil, salt and vinegar.
4/5 / 400 gr. Carrots
Peel the carrots and boil them until they’re soft. Water is sifted from the carrots. Carrots are put in a mixer. Add the lemon juice and oil, mix until its reached light orange color and is free of chunks. Add salt to suit your taste.
Lamb top round with butter fried cauliflower, fried potatoes and leeks.
Lamb Top Round
1 Lamb Top Round
Pre-heat the oven to 120°C. Fry the meat on the pan until it’s got nice brown color. Season it with salt and pepper. Place the top round in a baking pot and put it in the oven. Keep an eye on the meat thermometer and when it reaches 55°C take it out and let it rest for 5 minutes.
Butter fried cauliflower
1 head of cauliflower
100gr/ 3.5oz Butter
Cauliflower is cut into florets. Butter is melted on the pan until it reaches a brown color. Cauliflower is cooked on the pan at medium heat until it reaches a golden brown color.
300gr/ 3/5pounds Small Potatoes
Boil the potatoes. Heat the pan and fry the potatoes. Season the potatoes with paprika, mashed garlic, salt and pepper and finish with adding the parsley when you’re done frying the potatoes.
Smoked leg of a lamb with blueberry vinaigrette.
Cured mutton fillet with cheeses and horseradish sauce.
The smoked mutton is a superb dish with a simple blueberry vinaigrette and fresh rucola salad.
60g/ 2oz Fresh Blueberries
2 tbsp. Balsamic Vinegar
1 tbsp. Honey
1 dl / 3.5 fl.oz Oil
Everything except for the spices mixed together in a blender. The shallot and chives chopped to little pieces.
Cured Mutton fillet.
The mutton fillet is fantastic on its own and compatible with any prosciutto. We recommend it on your cheese tray served with horseradish sauce.
Lamb shank with mashed potatoes, demi-glace and root vegetables.
6 Lamb Shanks
3 Celery Sticks
1 can Diced Tomatoes
2 tbsp. Tomato Puree
300ml Red wine
Pre-heat the oven to 180°C. Heat the pan while you peel the vegetables and cut them into big pieces. Brown the shanks on the pan and put them in a deep baking pot so they get enough room. Put the vegetables, wine, tomatoes and the rosemary and season with salt and pepper. Let it cook in the oven for 90 minutes. Now remove the lid and give it 20 more minutes.
Take the shanks carefully from the pot, sift the gravy, add sauce thickener, salt and pepper to suit your taste.