Go Back
–+ servings
celandic Lamb Stew Recipe

Icelandic Lamb Stew Recipe

743kcal
5 from 1 vote
Share Print
Prep 20 minutes
Cook 1 hour 30 minutes
Total 1 hour 50 minutes
The Icelandic Lamb Stew Recipe is a traditional dish from Iceland. It has been a staple of Icelandic cuisine for generations and continues to be enjoyed by many today.
Servings 8 Servings
Course Main Course, Soup
Cuisine Icelandic

Ingredients

  • 4 pounds lamb shoulder or leg
  • 2 onion mediumcut into 1-inch pieces
  • 2 carrot mediumcut into 1/2-inch pieces
  • 4 celery large ribs cut into 1/2-inch pieces
  • 10 cloves garlic minced
  • 4 cups water
  • 1 cup peas frozen
  • 4 tablespoons olive oil divided
  • 2 tablespoon white vinegar
  • 2 teaspoon salt divided
  • 1 teaspoon black pepper ground
  • 1 teaspoon thyme ground

Equipment

  • Large, heavy-bottomed pot
  • Cutting board
  • knife
  • Measuring cups and spoons
  • Ladle
  • Stirring utensil
  • Bowls for serving
  • Plates and utensils for dining

Method

Start by preparing the lamb:
  1. a. Trim any excess fat from the lamb shoulder or leg.
  2. b. Cut the lamb into 1-inch pieces.
  3. c. Season the lamb pieces with 1 teaspoon of table salt and 1 teaspoon of ground black pepper.
Heat a large, heavy-bottomed pot over medium-high heat:
  1. a. Add 2 tablespoons of olive oil (Note 4) to the pot.
  2. b. When the oil is hot, add the seasoned lamb pieces in batches, ensuring they are browned on all sides.
  3. c. Remove the browned lamb pieces from the pot and set them aside.
In the same pot, add the remaining 2 tablespoons of olive oil:
  1. a. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped onions, carrots, and celery to the pot:
  1. a. Sauté the vegetables for 5-7 minutes, or until they start to soften.
  2. b. Return the browned lamb pieces to the pot.
Pour in 4 cups of water:
  1. a. Stir to combine all the ingredients.
  2. b. Bring the mixture to a boil.
  3. c. Reduce the heat to low, cover, and simmer for about 1 hour, or until the lamb is tender.
Add the frozen green peas and ground thyme:
  1. a. Stir to incorporate them into the stew.
  2. b. Simmer for an additional 10-15 minutes, or until the peas are heated through.
Season the stew with white vinegar (Note 2) and the remaining 1 teaspoon of table salt:
  1. a. Taste and adjust the seasoning if necessary.
  2. Serve the Icelandic Lamb Stew hot:
  3. a. Ladle it into bowls and enjoy!

Nutrition

Calories743kcalCarbohydrates9gProtein39gFat60gSaturated Fat24gPolyunsaturated Fat5gMonounsaturated Fat27gCholesterol166mgSodium751mgPotassium709mgFiber2gSugar3gVitamin A2790IUVitamin C12mgCalcium73mgIron4mg

Notes

Brown the lamb pieces in batches for better flavor.
Use fresh, quality ingredients for the best results.
Adjust seasoning to taste with salt and white vinegar.
Customize the stew with your favorite herbs and spices.
Don't skip the simmering step to tenderize the lamb.
Make a larger batch and freeze for future meals.
Serve with crusty bread for a complete meal.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!