[Serving four]

4 braised lamb shanks and reduced lamb sauce

3 tablespoons olive oil

½ cup of carrots, peeled and cut on the bias

½ cup of white pearl onions, peeled and blanched

½ cup of parsnip, peeled and small diced

½ cup of celery root, peeled and cut on the bias

2 cloves garlic, peeled and minced

1 cup onion, peeled and minced

1 1/2 cups of milk

1 cups of water

3/4 cup of Semolina flour

¼ cup of grated parmesan cheese

1 egg yolk

2 tablespoons of chopped rosemary

24 picked rosemary leaves

Salt and pepper

Every year in the spring the lamb in northern Iceland are moved to the mountain plains in order to graze on the wild herbs and greens. In September the lamb is herded and brought back down to the plains for butchering. The vegetation of the highland terrain gives the meat a strong and wild flavor.

To prepare the vegetable: Using 2 tablespoons of olive oil, sauté the carrots in a medium sauté pan on medium heat. Once the carrots are cooked half way add the pearl onions, parsnip, and celery root. Cook the vegetables until they are golden brown. In another pot combine the reduced lamb sauce and the sautéed vegetables, season with salt and pepper.

To prepare the Semolina cakes: In a medium size pot, over medium heat, sauté the onion and garlic in 1 tablespoon olive oil. Once they are soft add the milk and water. Bring to a boil and season with salt and pepper until the mixture is heavily seasoned. While whisking, slowly pour in the semolina flour until the mixture is completely incorporated. Keep whisking for 3-5 minutes. Add the parmesan cheese, and rosemary. Remove the pan from the heat and using a wooden spoon, fold in the egg yolk until it is incorporated. Evenly pour out on to a parchment paper lined tray and refrigerate. Once it is completely chilled cut out four circles. Sauté the cakes in a nonstick pan until they are golden brown and crispy on both sides. Reserve warm until ready to serve.

Assembly: Place the crispy semolina cake in the middle of the plate. Lean the braised lamb shank on the semolina cake. Spoon the sautéed vegetables and sauce around and on top of the lamb. Garnish with picked rosemary leaves.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s