Icelandic lamb has a legendary mild flavor and endless possibilities from roasts and chops to stews and comforting braises. And now is the time to try it!
Try A Little Tenderness
Icelandic lambs are born in spring and mature in the summer. Their unique diet of grasses, herbs and berries makes for delicate flavor that wins praises from the world’s top chefs. Plus, like all the lamb we carry, Icelandic lamb comes from animals raised with no antibiotics, no added growth hormones and no animal by-products in their feed.
Molly Siegler, our culinary content editor, explains her appreciation of lamb, “I love that it is traditionally featured in so many different cuisines — Middle Eastern, Indian, Mediterranean and Australian.” Take advantage of its versatility and wake-up your table with internationally inspired preparations such as these:
Herbs and Spices
Think mint, cilantro, rosemary, thyme and basil. Fresh herbs can work to flavor the lamb before cooking in a marinade or join in later as a side dish component.
Make a fragrant seasoning paste using lemon juice, garlic and paprika for lamb cuts bound for the grill.
Warm spices like nutmeg and cinnamon are excellent with lamb, as well.
Curries spiked with chiles, tomatoes and sometimes coconut milk coat lamb stew meat in a classic Indian gravy.
Creamy yogurt-based sauces call upon lamb’s uses in Greek and Middle Eastern cuisines.
Lamb is a constant in Mediterranean and North African meals, so dried fruit is a natural pairing — try dried apricots, prunes, currants and figs.
Add grapes or pitted and wedged stone fruit to a lamb roast in the final 15 minutes of cooking.
Or try one of these lamb recipes.
What’s your favorite way to prepare lamb? Let us know in the comments below.