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Icelandic Lamb & Winter Vegetable Stew with Root Veg Mash

This hearty Icelandic lamb stew is slow-simmered with winter vegetables and fragrant herbs for deep, comforting flavor. Served alongside a buttery root vegetable mash, this dish is perfect for cold-weather meals and celebrates the rustic simplicity of Nordic cooking.
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Icelandic lamb stew served in a rustic bowl, filled with tender lamb, hearty root vegetables, and a rich broth, accompanied by a side of creamy root vegetable mash.
Prep Time:20 minutes
Cook Time:2 hours

Ingredients

  • 450 g Boneless lamb shoulder cubed
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots peeled, chopped
  • 2 parsnips peeled, chopped
  • 1 small rutabaga peeled, chopped
  • 2 small potatoes peeled, chopped
  • 4 cups beef broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 250 g Potatoes peeled & cubed
  • 125 g Parsnip peeled & cubed
  • 125 g Swede/rutabaga peeled & cubeb
  • 1 tbsp Unsalted butter
  • 1/4 C Whole milk or cream
  • Salt to taste
  • Pepper to taste

Instructions

Sear the Lamb:

  • Heat butter and olive oil in a heavy-bottomed pot over medium-high heat.
  • Season lamb with salt and pepper, then brown in batches. Remove and set aside.

Sauté the Vegetables:

  • In the same pot, add onion, leeks, carrots, and parsnips. Cook for 5 minutes until softened.
  • Stir in garlic, then pour in white wine (if using) and let it reduce for 2 minutes.

Simmer the Stew:

  • Return the lamb to the pot. Add swede, thyme, rosemary, bay leaf, and broth.
  • Bring to a simmer, cover, and cook over low heat for 90 minutes, stirring occasionally.

Make the Root Veg Mash:

  • While the stew simmers, boil potatoes, parsnips, and swede in salted water until fork-tender.
  • Drain and mash with butter, milk (or cream), salt, and pepper.

Final Touches & Serve:

  • Check stew seasoning, adjusting as needed. Remove thyme, rosemary, and bay leaf.
  • Serve hot with a generous scoop of root veg mash.

Notes

  • Icelandic Influence: The use of hearty, seasonal ingredients and Icelandic lamb, which is known for its rich, unique taste due to grazing on wild herbs and grasses.
  • Simple European Cooking: European lamb stews focus on letting the natural flavor of the lamb shine with fresh herbs and garlic, unlike Mediterranean and Middle Eastern dishes that rely on bold spices.
  • Heirloom Vegetables: Rutabaga, parsnips, and small potatoes are perfect for this stew as they store well, develop deeper flavor over time, and hold up in long-simmering dishes.
  • Beef Stock vs. Broth: Stock is made by simmering bones for a long time, creating a rich, velvety texture, while broth is lighter and made from meat. Stock adds a deeper flavor to the stew, but broth can be used as a substitute.
  • Winter Comfort: This dish is a perfect choice for a cozy winter meal, combining tender lamb and flavorful root vegetables for a comforting, savory stew.

Nutrition

Calories: 650kcal
Servings: 2
Calories: 650kcal