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:
Guðrún Helga Hafliðadóttir’s competition dish from “Köldmatur á korteri” (for 2 persons)
Ingredients
- Lamb
- 400 gr Lamb, thinly sliced
- salt
- oil
- Mushroom sauce
- Chestnut mushrooms
- Oil
- Butter
- Onion, sliced
- Sherry vinegar
- Water
- Cream
- Soy sauce
- Leftover vegetables
- What’s in the fridge?
Instructions
Lamb:
Start by salting the lamb on both sides and frying in oil for about 3-4 minutes on each side. Remove from the pan and set aside under a piece of cloth or aluminium foil.
Mushroom sauce:
Chop the mushrooms and fry in the pan, first in oil and then add butter and onion. Let simmer for 2 minutes and then add a little vinegar, then a little water and then cream to the pan. Boil quickly so the sauce thickens, season with a dash of soy sauce and then remove from the pan.
Leftover vegetables:
Find leftover vegetables in the fridge, heat in a pan and serve with the dish and enjoy.