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 […]
Hangikjöt tartar in Salad Taco
On the weekend of the 13. and 14. December Icelandic Lamb has been at the Matarmarkaður – The Artisan Food Fayre, in the Harpa in Reykjavik. This year we did some showcooking. And this is one of our recipes: starter dish for 4 pers. Ingredients 300 g traditionally smoked lamb (hangikjöt) 15 g flatbread 30 g […]
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 […]
Grilled Icelandic Lamb Heart, Beetroot Birch Glaze & Dulse
Cooking time: 30 min + marinating overnight | 4 persons Lamb’s hearts are one of the parts of the lamb that is incredibly inexpensive, yet when treated with respect is such an enjoyable part to serve. In Iceland, we have two general methods in preparing lamb hearts: either for a very short time or very […]
GIFT project in Northern areas
Take a peek into what it’s really like to participate in a réttir or sheep roundup in Iceland.