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
Ingredients
- 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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