Herb-crusted roast rack of Icelandic free-range lamb with a natural jus. The pure, grassy flavor of Icelandic lamb needs little embellishment.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: carving board
Garnishes: fresh thyme, rosemary
Accompaniments: roasted vegetables, natural jus, mashed potatoes
Instructions
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1
Remove lamb from refrigerator 30 minutes before cooking. Pat dry.
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2
Mix garlic, thyme, rosemary, salt, pepper, and olive oil into a paste. Rub all over the lamb.
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3
Heat a skillet over high heat and sear the lamb on all sides until golden, about 4 minutes total.
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4
Transfer to a roasting pan, bone-side down. Roast at 200°C for 20-25 minutes for medium-rare (internal temp 55°C).
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5
Rest the lamb on a board, tented with foil, for 10 minutes.
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6
Deglaze the roasting pan with stock, simmer to reduce by half for a natural jus. Carve between the bones and serve.
Did You Know?
Icelandic lambs roam free in the highlands all summer eating wild herbs and grasses, giving their meat a distinctive herbal flavor found nowhere else.
Chef's Notes
Equipment Tips
- roasting pan
- meat thermometer
- carving knife
- oven
Garnishing
fresh thyme, rosemary
Accompaniments
roasted vegetables, natural jus, mashed potatoes
The Story Behind Lambahryggur
Sheep have been central to Icelandic life since the first Norse settlers brought them in the 9th century. Icelandic lamb is renowned worldwide for its unique flavor, the result of free-range summer grazing on wild thyme, berries, and moss in the highlands. The autumn roundup (réttir) remains a major communal event, and roast lamb is the centerpiece of Icelandic celebrations.
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