Once again I post about the amazing Icelandic lamb! It is just so good and I can’t get enough… literally can’t get enough because it is not available here in the UK. But fortunately I have connections and I use every opportunity to get it! Whether it is going to Iceland and filling my suitcase with it and other Icelandic things or using everyone who comes to London to bring me some. But this was the last of my Icelandic food I had in the freezer…. :( But not for long because my parents are coming in a few days and I am expecting some goodies! Can’t wait!
This time I went a bit on the Italian side for inspiration and it turned out great! This recipe is just about throwing things in a blender or pestle and mortar and slathering it on the meat and letting it sit for a few moments. It’s that easy! Which gives you more time to prepare what you are going to serve with it. I served this with a simple Greek style salad, baked potatoes and a cold garlic dressing.
I apologize for not having any pictures but if I’m honest, they just weren’t good enough to be published! Lamb is actually one of the hardest things to photograph and this time we really struggled to get them right. So this yummy video will have to do this time :) I did get a photo of the salad though!
1 medium size leg of lamb, buy good quality meat, it makes all the difference!
Juice and zest of 1 unwaxed lemon
1 handful fresh basil
2 tablespoons dried oregano
3 cloves of garlic
½-1 fresh chilli, with or with seeds – up to you
3 tablespoons olive oil
salt and pepper
Start by trimming off any extra fat from the lamb. Then take a sharp knife and stick it into the lamb a few times so the marinade can get into the meat.
Take all the other ingredients, put them in a blender or a pestle and mortar and make a paste. Slather it on the meat and let it sit on the table for half an hour to an hour. You can make it in advance but half an hour is enough.
Heat the oven to 180° fan, put the meat on a roasting tray and stick it in the oven. The cooking time depends on how you want it cooked, I like mine a little pink but not as red as I like my beef. So I usually go for a medium/well style. For a medium sized lamb to be cooked to my liking, an hour is a good time. But check it! Take a look after about 40 minutes, make sure that it isn’t browning too much and use whatever method you use to check the cooking of the meat, it can be just feeling it or you can use a meat thermometer.
When the lamb is cooked, remove from the oven and let it sit for 15 minutes before carving into it. This is super crucial and I can not say it enough, always always always let your meat rest!
Greek style salad
I admit, this is not an authentic Greek salad but it’s just as good :)
¼ cucumber
½ red onion
4 regular tomatoes or a few smaller ones, try using different colored ones
8-10 sunkissed tomatoes, I made my own in the oven but you can get them at supermarkets, they are slightly milder then sundried tomatoes but if you can’t get them, regular sundried will do
100 gr feta cheese
juice from ½ lemon
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
salt and pepper
Start by slicing the red onion into thin slices and let them sit in the lemon juice while you prepare the rest of the salad. The reason why I do this is because I think it takes away most of the sharpness from the raw onion, and makes it a little less “raw”.
Chop the cucumber and tomatoes into bite size pieces and put into a bowl. Add the sunkissed tomatoes. When the onions have had a few minutes in the lemon juice, squeeze out most of the pink juice and sprinkle into the salad bowl.
Crumble the feta cheese over the top with a little bit of sea salt and freshly ground black pepper. Drizzle with olive oil and serve :) Super easy but packed full with flavor!