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Lamb recipe

Lamb recipe for Easter

When it comes to lamb the opinions are quite different. And I have to admit, I was not really a lamb fan all those years either. The quite own and strong taste did not knock me off the stool. Until recently I was at the Blogger Café of Seidl PR and we devoted ourselves all day to the topic of lamb meat. Including tasting, of course. And suddenly I liked this meat, in all variations. What was different?

The secret: we ate the mildest lamb meat there is. Animals that live untouched and purebred for over 1000 years in the wild and eat exclusively vegetable – because they are in the nature completely on their own. Iceland’s highlands are not farmed, so the animals feed on herbs, grasses and berries. A few small and family farms in Iceland drive the animals in every autumn. Then it’s back to the valley, into the stables, until the harsh season is over. This Facebook video shows that quite impressively.

Iceland lover and delicatessen expert Ingmar Rauch lives in Germany, but feels at home on the island. The good Icelandic meat but that was not available in this country. Now Rauch and his team have developed the vikingyr brand and are now supplying the German trade punctually to Easter. At the weekend we had lamb. Because we barely eat meat at the moment, we were all extremely excited. Finally meat again! And hand on heart, but does not look that delicious??

If you are still quarreling about lamb, just try the mild vikingyr meat. We tried two recipes. We were most impressed by the oriental lamb shoulder with grilled flatbread. The recipe is in the official Vikingyr brochure – and here with me.

Lamb recipe for Easter

  • 1 Icelandic lamb shoulder
  • 100 ml of oil
  • 4 teaspoons freshly ground pepper
  • 2 teaspoons of chilli powder
  • 3 teaspoons cinnamon
  • 3 garlic cloves, grated
  • 2 tsp allspice
  • 3 teaspoons nutmeg
  • 6 teaspoons paprika powder

Ingredients for the mint dip

  • 200 ml of Greek yogurt
  • 2 tablespoons of mint, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1 garlic clove, grated

As a side dish, there was a bunch of green asparagus, which I fried together with two halved onions, garlic cloves and cocktail tomatoes, seasoned with salt and pepper and quenched with a little balsamic.

Prepare lamb shoulder, this is how it works:

  1. Preheat the oven to 160 degrees top and bottom heat.
  2. Now make the marinade. To do this, mix all the spices from the list of ingredients in a small bowl with the olive oil and the grated cloves of garlic.
  3. Now put oil in a pan and let it get hot. Finally, sauté the shoulder of lamb one piece at a time from each side.
  4. Remove from the heat and rub in with the marinade.
  5. Put the meat in a fireproof mold, cover with aluminum foil and cook in the oven at the set 160 degrees for two hours. If you have a meat thermometer, you can use this, but for us it was exactly the two hours that were stated in the recipe.
  6. While the meat is stewing, you can prepare the garnish and the dip.
  7. For the dip just mix all the ingredients and let it pass through a bit.
  8. When the time is up, get the meat out of the oven and throw it on the grill: Give it about 5 minutes on each side.
  9. Then: The meat with a good knife from the bone loosen and arrange directly – there are flatbread!

Good to know: Vikingyr lamb meat

Vikingyr lamb comes from young sheep that are not older than 6 months. This makes it very tender and mild in taste. A look at the nutritional value is worthwhile: Lamb contains protein, essential fatty acids, minerals such as iron and vitamins, especially the vitamin B complex. The lamb shoulder from the recipe has the following nutritional values ​​per 100g:

  • Energy: 221 Kcal / 918 KJoule
  • Fat: 17.2 g
  • saturated fatty acids: 9.1 g
  • Carbohydrates: 0g
  • of which sugar: 0g
  • Fiber: 0g
  • Protein: 17.4 g
  • Salt 0.18 g

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Christina Cherry
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