In Iceland, it’s very popular to eat lamb and I have now learned how to cook it perfectly. The temperature should be 63 degrees and it’s good if you have a meat thermometer.
I marinate the meat in the morning and let it stand in the fridge all day. Then I take it out 30 minutes before I start frying it.
I used almond potatoes and Blue Congo potatoes (the blue), I have never tried the blue ones before and I think it looks so beautiful on the plate with some other colours. And it tasted very good :)
Ingredients
4 port.
1 kg lamb fillet
4 tbsp olive oil
2 tbsp Kikkoman soy sauce
2 tsp sea salt
1 tsp freshly ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 crushed garlic cloves
3 tbsp butter for frying
2 tbsp Olive oil for frying
Garlic potatoes:
800 g almond and blue Congo potatoes
2 tsp sea salt and freshly ground black pepper
4 tbsp butter for frying
2 tbsp Olive oil for frying
1 handful fresh chopped parsley
3 pressed garlic cloves
white wine sauce:
2.5 dl dry white wine
2 tbsp butter
2 tsp chopped fresh thyme
1 tbsp concentrated chicken stock
4 dl cream
0.75 dl grated Parmesan
salt and pepper, to taste
Do this
- Start with lamb fillets:
Mix all the marinade ingredients in a 3-liter plastic bag or bowl. Add the meat, mix well, tie or wrap and let the meat marinate in the fridge for at least 5 hours. - Heat a pan with butter and olive oil and fry the lamb fillets until they get a nice surface. I recommend to have the garlic cloves and the twigs from the marinade in the pan. Put the lamb on baking dish and insert a meat thermometer in the thickest part. Place in the oven at 200 degrees until the temperature is 63 degrees.
- When the lamb fillet has reached 63 degrees remove them from the baking dish and pack them with aluminium folie and let rest for about 5-10 minutes before you start cutting nice pieces.
- The potatoes:
Cut the potatoes into fine slices / pieces. Salt and pepper. - Heat a skillet with butter and olive oil and add the pressed garlic. Add he potatoes and fry until they get a nice golden surface. Stir in the parsley.
- Pour over the potatoes on a baking sheet with parchment paper and place in the oven at 200 degrees for about 20 minutes, until they are ready.
- White wine sauce:
Place the same pan you used to fry the meat over high heat. - Add the wine and scrape up any residue from the pan. Simmer for 2-3 minutes or until the wine has reduced by 1/3.
- Add butter and thyme and continue to simmer for another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and then chicken stock. Reduce heat to low and simmer for 5 minutes or until the sauce has thickened slightly.
- Remove from the heat and stir in the Parmesan. Season the sauce with salt and pepper.