Entree: Iceland – Lambalæri (Hearty Icelandic lamb and root vegetable stew with barley, slowly simmered until tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder or neck, cut into 1–1.5 inch (2–3 cm) pieces
- 1 tbsp (15 ml) vegetable oil or lard
- 2 tbsp (30 g) unsalted butter
- 1 large onion, chopped, approx. 8 oz (225 g)
- 2 cups (320 g) carrots, peeled and chopped
- 1 1/2 cups (225 g) rutabaga (swede), peeled and diced
- 2 cups (300 g) potatoes, peeled and diced
- 1 cup (90 g) leek, white and light green parts, sliced
- 1/2 cup (100 g) pearled barley, rinsed
- 6 cups (1.4 L) lamb or beef stock (or water with stock cube)
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)

Instructions

1. Pat the lamb pieces dry and season with salt and pepper. Heat the vegetable oil and butter in a large heavy pot over medium-high heat. Brown the lamb in batches until well caramelized on all sides; set aside.
2. Reduce heat to medium, add the chopped onion and leek to the pot, and cook until softened, about 5–7 minutes. Add carrots and rutabaga and cook 3–4 minutes more.
3. Return the browned lamb to the pot, add the pearled barley, bay leaves, thyme, and pour in the stock. Bring to a gentle boil.
4. Reduce heat to a low simmer, cover, and cook gently for 1 1/2 to 2 hours, stirring occasionally, until lamb and barley are tender. Add the diced potatoes for the last 30–40 minutes of cooking so they remain intact but cooked through.
5. Taste and adjust seasoning with salt and pepper. Remove bay leaves and thyme sprigs before serving.
6. Ladle into bowls and garnish with chopped parsley. Serve with dense rye bread or flatbread, traditional in Iceland.