Easy Icelandic Lamb Soup
Iceland's national dish — lamb simmered until it starts to tenderize before the root vegetables even go in, with a handful of oats stirred through to lightly thicken the broth.
Total time
100 min
Prep
20 min
Cook
80 min
Difficulty
medium
Cuisine
Icelandic
gluten-freehigh-protein
Ingredients
700glamb shoulder, cubed
4 cupsroot vegetables (swede, carrot, potato)
1/4 cupoats for thickening
Instructions
1
Simmer the lamb gently in water, skimming any foam that rises, for about 45 minutes until it just starts to tenderize.
2
This slow start is what builds the flavour of the broth before anything else goes in.
3
Add the root vegetables and continue simmering for 30 more minutes, until both the lamb and vegetables are properly tender.
4
Stir in a handful of oats and simmer a few minutes more until the broth lightly thickens, then season well and serve hot, the oats are what give the broth its characteristic silky body.
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