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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.
Ingredients
Instructions
Simmer the lamb gently in water, skimming any foam that rises, for about 45 minutes until it just starts to tenderize.
This slow start is what builds the flavour of the broth before anything else goes in.
Add the root vegetables and continue simmering for 30 more minutes, until both the lamb and vegetables are properly tender.
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.
