Icelandic Lamb Means Christmas
Christmas traditions vary around the world, especially when it comes to food and Iceland is no different. Christmas Eve dinner is the feast of all festive feasts and everyone takes it very seriously. As a result, as families merge and grow, some Christmas food traditions from one branch of the family tree may be the […]
Icelandic Lamb and Holiday Hijinks
Icelandic Lamb is so ingrained in Icelandic culture that it’s not only the star of most Christmas dinners in the form of smoked lamb (hangkikjöt in Icelandic) but it’s also become part of Christmas folklore. Christmas is Coming One family of mythical creatures, trolls to be precise, features prominently in Iceland’s Christmas myths. The troll Grýla, […]
How Iceland Does Mardi Gras
When you think Mardi Gras or Fat Tuesday you think parades, music, dancing, drinking and any other and indulgences of all sorts but in Iceland, things are a little different. Instead of Mardi Gras we have Sprengidagur. The weather this time of year in Iceland doesn’t really allow for big parades but it’s perfect for […]
Hangikjöt, The Christmas Tradition In Iceland
No traditional Icelandic Christmas season is complete without the centerpiece, hangikjöt. The name and curing method originate in Iceland’s Viking age settlement era when meat was preserved by hanging it in a smokehouse. Hangikjöt, which means “hung meat” in Icelandic, is savory smoked lamb. It can be served raw as an appetizer, either sliced or […]
Hangikjöt, An Icelandic Christmas Tradition
No traditional Icelandic Christmas season is complete without the centerpiece, hangikjöt. The name and curing method originate in Iceland’s Viking age settlement era when meat was preserved by hanging it in a smokehouse. Hangikjöt, which means “hung meat” in Icelandic, is savory smoked lamb. It can be served raw as an appetizer, either sliced or […]
Hangikjöt with bechamel, pickled red cabbage, green peas, and laufabrauð.
Cooking time: 2 hours | 6 persons Our classical Icelandic hangikjöt Ingredients Hangikjöt Place the deboned hangikjöt in a pot with cold water, simmer slowly for appox. 40 minutes per kg. Take of the stove and leave to cool in the broth. Slice and serve with the truly traditional bechamel sauce with potatoes, pickled red […]
Grilled Lamb with Pistachio Crust
Ingredients The Lamb 2 x 200 g lamb steak2 tbsp olive oilsalt and pepper Brush the steaks with oil and season with salt and pepper. Grill on medium heat for appox 2 minutes each side. Put the meat on a plate and cover for 5 minutes before serving. Drizzle with generous amount of olive oil […]
Grilled Lamb with chimmichurri
Ingredients Lamb and chimmichurri 2 x 200 g lamb steak 2 tbsp. Chimmichurri oil Brush the steaks with chimmichurri oil and season. Grill on medium heat for appox 2 minutes on each side. Put on a plate and cover for 5 minutes before serving. Pepper chimmichurri 100ml red wine vinegar200 ml olive oil1 tbsp. sea […]
Grilled Lamb Sirloin with Herb Butter
Ingredients The Lamb 2 200 gr sirloin steak, butterflied2 tbsp. fresh lemon juice2 tsp. finely grated lemon zest1 1/2 tsp. chopped rosemary1 garlic clove, choppedFreshly ground pepper1/4 cup plus 1 tablespoon olive oil Mix lemon juice, lemon zest, rosemary and garlic in a food processor. Add oil and season. Marinate the sirloin for at least […]
Grilled Indian Lamb Skewers
Ingredients The skewers 200 g lamb medallions/small pieces of lamb1 red onion, sliced into wedges1 tbsp. garam masala1 tbsp. ground cummin1 tbsp. ground coriander½ tsp. chilli powder2 tbsp. olive oil1 cm fresh ginger, grated2 garlic cloves, grated Soak wooden skewers in water. Mix spices, garlic, ginger and oil in a bowl. Add the meat in […]