My daughter, Dagrún Ása and her boyfriend, Pétur Örn served this lamb on Easter in Reykjavík. Since I couldn’t be there for Easter, she emailed pictures of the dinner. I really loved what they did and asked if I could share the photos here. So that’s what today’s post is about.
Lamb is “the meat” in Iceland. People eat lamb year round and its a big part of our culture in many ways. For Christmas and Easter the favorite preparation is smoked lamb with either carmelized or stewed potatoes but always with green peas from the Icelandic manufacture ORA (there is no alternative to ORA tined peas), pickled red cabbage and a sauce. Mushroom sauce has become popular. When serving stewed potatoes there is no other sauce of choice!
This Easter they decided to have fresh lamb. Here we post the photos and recipe they shared with us.
The Perfect Rack of Lamb
Preheat the oven to 300 F (140 Celsius)
1. Here we have a fresh rack of lamb. That is a tender part of the lamb and perfect for this occasion. Season the lamb on all sides with salt and coursely ground black pepper. Thyme can be used as well if you like. It always goes great with lamb.
2. In a large skillet, over medium-high heat, heat enough butter to cover bottom of pan when melted. Add lamb and cook until golden on both sides.
3. Transfer lamb to oven proof dish and stick a meat thermometer so that it reaches the center of one of the pieces. Place lamb into preheated 300F (140Celsius) oven for 10 minutes. Remove dish from oven and let lamb rest 2 to 3 minutes. Do not turn off oven. Return lamb to oven and continue cooking until temperature on thermometer reads 127F (53 Celsius).
4 – 5. Remove lamb from oven and let rest at least 10 minutes before carving.
6. Dagrún Ása makes a great salad to which she adds grapes. There is a wonderful freshness and a hint of sweetness that goes well with lamb.
7. Serve this as we do in Iceland accompanied by rhubarb jam, creamed mushroom sauce and canned green peas (unfortunately ORA is not even available on Amazon, so the brand is up to you). Of course potatoes are another accompaniment. They chose to serve boiled potatoes which is a fine accompaniment. In Iceland the classic preparation is caramelized – pan fried potatoes go well, but never any “fries”, please!
8. From the picture we can see that all of the ladies of the house were pleased with Easter dinner. From left: Ása Sigurðardóttir, Dagrún Ása Ólafsdóttir and Guðrún L. Kristmundsdóttir.
All That Cooking 
Flottur páskamatur hjá Dagrúnu Ásu Pétri
Hæhæ en gaman að sjá þetta blogg hérna 🙂 Þetta heppnaðist sem betur fer vel hjá okkur , þetta bragðaðist allaveganna alveg svakalega vel. Líka aðeins auðveldara að elda svona Lambaprime heldur en heilt læri, verð þó að segja að Pétur á allan heiður skilið, hann var yfirkokkur og ég var bara aðstoðamaðurinn hans 😀
hæ, gott að heyra að þú sért líka sátt við uppsetninguna á þessu. Gat takmarkað gert því myndirnar voru ekki RAW. Salatið var flott og átti vel við. Gaman af þessu öllu 🙂
Glæsilegt!
Þetta er hrikalega flott þó ég segi sjálfur frá 🙂
Virkilega gaman að skoða þessa síðu og fá fínar hugmyndir í eldhúsið til að prufa..held að Dagrúnu Ásu sé farið að langa í grafinn lax enda í miklu uppáhaldi hjá henni 😀
Gaman að þér líki þetta. Það er um að gera að prófa eitthvað af þessu og ekki hika við að spyrja ef það er eitthvað Pétur. Og endilega sendið mynd af því sem þið lagið. Það er gaman af því. Gaman af myndunum sem þið senduð síðast. Það var kona einhverstaðar í Hollandi sem sendi okkur mynina af sem hún lagaði af Gratineraðu svínalundunum https://allthatcooking.com/2013/03/23/pork-tenderloin-with-onions-and-blue-cheese/
og var myndin hennar algerlega eins of ég lagaði. Þá meina ég algerlega !!, líka sallatið og pastað. Mjög gaman af þessu öllu. Bið að heilsa Pétur
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