Lamb

This week we are going to Iceland and taking a look at one of their famous Christmas foods; it’s called Hangikjöt.

Hangikjöt is a smoked lamb. It became popular in the 9^th and 10^th centuries and it was smoked over sheep dung. To keep with the tradition, it is still often smoked in dung but birch is used as well. Now it’s cold smoked, boiled, or roasted after dry salting or brining first; smoking usually lasts for up to two weeks. It’s often popular to smoke either a leg or shoulder. As part of Christmas dinner it is often served with potatoes and creamy sauce and canned peas. It’s also popular cold and in slices on sandwiches for lunch. About 90% of Icelanders will have Hangikjöt during the holiday season.

We thought we’d use the main ingredient of lamb and share with you some fun appetizer recipes for all those Christmas parties that you may be attending and needing to find the perfect dish to bring along with you. Check out the three that we thought sounded pretty interesting!

Mini Lamb Meatballs

You will need...

1 lbs ground lamb

¼ small red onion, finely chopped 

1 clove minced garlic

¼ cup breadcrumbs

2 eggs

1 tsp. lemon zest

2 tsp. lemon juice 

2 Tbsp. chopped fresh dill or mint

1 Tbsp. chopped fresh oregano or parsley

3/4 tsp. kosher salt

1/4 tsp. fresh ground black pepper

1 pinch crushed red pepper flakes

1 Tbsp. olive oil

For the Lemon Yogurt...

1 cup thick plain Greek yogurt

2-4 tsp. lemon juice

1 pinch kosher salt

1/4 tsp. fresh ground black pepper

How to...

Preheat oven to 375 degrees. Line a baking sheet with foil.

Place all ingredients for meatballs in a large bowl and mix until all ingredients are well combined.

Using a tablespoon measuring spoon, roll one tablespoon of lamb mixture into small balls and place on a baking tray about 1" apart.

Bake for 10-12 minutes.

Serve with a savoury lemon yogurt, sliced cucumber, and toasted pine nuts or just have plain.

Baby Lamb Chops with Sauces

For the chops you will need...

1 tsp. kosher salt

12 to 15 baby lamb chops, bones Frenched

1 Tbsp. olive oil

For the Red Sauce you will need...

2/3 cup water

1/2 cup oil-packed sun-dried tomatoes

1/3 cup fresh basil leaves

2 Tbsp. red wine vinegar

1 tsp sugar

1 tsp ground cumin

1/2 tsp kosher salt

1 clove garlic

1/4 tsp ground black pepper

For the Green Sauce you will need...

1 1/2 cups flat-leaf parsley leaves

2/3 cup fresh mint leaves

1/3 cup olive oil

1/4 cup lightly toasted almonds

1 Tbsp. lemon juice

How to make...

Salt both sides of the lamb chops. Heat oil in a large non-stick pan over high heat. Cook in two batches, turning once until chops are deep brown and cooked to medium-rare. Serve with sauces.

Red Sauce - Combine the water, sun-dried tomatoes, basil, vinegar, sugar, cumin, salt, garlic and black pepper in a food processor and process until smooth. 

Green Sauce - Combine the parsley, mint, olive oil, almonds, and lemon juice in a food processor and process until smooth. 

Sauces can be made ahead and stored in airtight containers in the fridge up to a day in advance. 

Lamb Stuffed Mushrooms

You will need...

1/2 onion

15 Cremini mushrooms

1 clove garlic

1/4 cup ricotta cheese

1/4 cup grated parmesan cheese

½  pound ground lamb

Butter, to taste

Breadcrumbs, to taste

3 sage leaves

2 Tbsp. olive oil

How to make...

Preheat the oven to 350 degrees.

Clean the mushrooms and remove the stems.

Finely chop 3 of the mushrooms and set the others aside.

Finely dice the onion, garlic, and chop the sage. Set aside.

When the oven is hot, toss the remaining whole mushrooms with olive oil and roast for 15 minutes.

Combine the ricotta and parmesan cheese.

Brown the lamb. Strain and then sauté the onion over medium heat in the fat for about 5-7 minutes, until translucent. Stir in the garlic and cook for a minute.

Stir in the diced mushrooms and cook for another 5 minutes. Then stir in the breadcrumbs, butter, and sage leaves. Turn off the heat and mix lamb back into the mixture.

Place roasted mushrooms bottom side up on a sheet pan. Turn on the broiler in your oven.

Stuff your mushrooms with your lamb mixture. Top the stuffed mushroom with a small spoonful of cheese mixture. Then place in the oven for 5 minutes or until cheese is slightly crispy.

Enjoy all the lamb recipes!