recipe by: Jakob Leó Ægisson
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:
Lamb Schnitzel
Ingredients:
- 500 g lamb minute steaks (thinly sliced)
- 2 eggs
- 1 dl milk
- 100 g flour
- Oil for frying
- 50 g butter
- Salt and pepper to taste
Instructions:
- Place the lamb minute steaks on a cutting board and cut shallow slits across the surface at regular intervals. Turn the meat and repeat on the other side. This helps prevent the meat from curling during frying and keeps the slices about 1.5 cm thick.
- Beat the eggs and milk together in a bowl and season with salt and pepper. Mix well with a fork. Prepare three shallow bowls: one with flour, one with the egg mixture, and one with breadcrumbs.
- Coat the lamb slices in flour, then dip them into the egg mixture, and finally coat them evenly with breadcrumbs. Repeat until all slices are breaded.
- Heat a pan over medium heat, add oil, and fry the schnitzels until golden brown on both sides. Be careful not to let the breadcrumbs burn.
- Add the butter to the pan at the end and let it foam slightly.
- Place the schnitzels on a tray lined with foil or paper and keep warm until ready to serve.
Creamed Cabbage
Ingredients:
- 300 g white cabbage or pointed cabbage
- 2 cloves garlic
- 2 sprigs thyme
- 1 dl cream
- 30 g butter
- Salt and pepper
Instructions:
- Finely chop the garlic and thyme and sauté gently in a wide pot with butter over low heat, being careful not to brown the garlic.
- Slice the cabbage into thin strips and add to the pot. Let it soften gently, then add the cream and increase the heat slightly until it begins to simmer. Cook over low heat until the cream thickens. Season with salt and pepper, cover the pot, and keep warm for about 10 minutes.
Rhubarb Jam with Brown Butter
Ingredients:
- 100 g butter
- 2 sprigs rosemary
- 100 g rhubarb jam
- 10 g balsamic vinegar
Instructions:
- Heat a pan and melt the butter over medium heat. Let it foam and cook until it turns golden brown and smells nutty.
- Strip the leaves from the rosemary and add them to the butter. Fry briefly until crisp.
- Add the rhubarb jam and balsamic vinegar to the pan. Serve the dish with green salad or potatoes and enjoy.