The World Cook

Iceland

Group D | Europe

Leg of lamb with caramelised potatoes

A meal fit for vikings, this leg of lamb will get you clapping in a slow unified motion. Iceland are the smallest country by population ever to qualify for a World Cup, but what they lack in head count they make up for in scrumptious roast dinners.

We found the marinade from this website really into Icelandic lamb and knew it needed an Icelandic accompaniment. Do not be alarmed by the sugar glazed potatos from Savuer, even though coated in caramel they refrain from being overly sweet and are a perfect balance to the lamb.

Time 2hrs
plus marinate 2hrs-overnight
Makes 6
Difficulty World Class
Units Imperial Metric

Ingredients

15 Juniper berries
15

15

Juniper berries
3 tbsp Blueberry jam
3 tbsp

3 tbsp

Blueberry jam
2 tsp Thyme leaves
2 tsp

2 tsp

Thyme leaves
1 tsp Worcestershire sauce
1 tsp

1 tsp

Worcestershire sauce
2 tbsp Balsamic vinegar
2 tbsp

2 tbsp

Balsamic vinegar
1 tbsp Honey
1 tsbp

1 tbsp

Honey
3 tbsp Gin
3 tbsp

3 tbsp

Gin
1 (900g) Leg of lamb
1 (2lb)

1 (900g)

Leg of lamb
1 Onion
1

1

Onion roughly quartered
450g Fingerling potatoes
1lb

450g

Fingerling potatoes
66g Sugar
1/3 cup

66g

Sugar
40g Butter
3 tbsp

40g

Butter

1

Crush the juniper berries in a pestle and mortar.
2

Transfer crushed berries to a bowl and add the blueberry jam, thyme, Worcestershire sauce, balsamic vinegar, honey and gin. Season with salt and pepper and mix. Then slowly pour in the oil while continuing to mix to form a smooth sauce.
3

Cover the lamb in the sauce and leave to marinate for at least two hours.

Coach's tip Rotate the lamb often to make sure it is evenly coated.

Coach's tip Rotate the lamb often to make sure it is evenly coated.
4

Preheat the oven to 350°F180°C. Add the lamb to a roasting dish with the onion. Add a few tablespoons of water to the left over marinade and pour over the lamb and onions. Place in the oven and cook for 1 hour or until internal temperature of the roast is 160ºF70ºC.

Coach's tip The water will make a loose gravy to add some sauce to the final product.

Coach's tip The water will make a loose gravy to add some sauce to the final product.
5

Meanwhile, boil the potatoes until tender, about 15 minutes. Drain, let cool and once easy to handle, peel the potatoes.
6

In a heavy pan, add the sugar and water and cook on a medium to high heat until golden brown.
7

Add in the butter and once it has melted, add the peeled potatoes. Cook for 6-8 minutes until thoroughly glazed.