ICELANDIC LAMB BARBACOA – Sustainable Sea Salt from Iceland
This recipe is from the talented Gísli Matt, chef and owner of acclaimed Slippurinn in Vestmannaeyjar (the Westman Islands), Iceland. It is featured in his new
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at saltverk.com.
Ingredients
- Lamb shoulder or leg of lamb (choose organic, sustainable lamb)
- 1 Long sugar kelp (appx 1m/1yard)
- 100g fresh Arctic thyme (other herbs can be used)
- 100g fresh Lovage (other herbs can be used)
- Saltverk Flaky Sea Salt
- 300g rhubarb jam
- 150g brown sugar with molasses
- 50g apple cider vinegar
- 30ml fish sauce
- 45g soy sauce
- 100g garlic
- 6g dried, smoked chile flakes
- 400ml lamb stock
- 4g sea salt
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