Ingredients for 4 servings
- 4 lamb tenderloins with the fat (150 g each)
- 2-3 thinly sliced cloves of garlic
- 2-3 tablespoons finely chopped parsley
- Dash of olive oil
- Salt
- Pepper
Stock/sauce
- 2 tablespoons colza oil
- 1 kg lamb bones
- ½ onion
- ½ clove of garlic
- 1 carrot
- ½ stick of celery
- 1 tablespoon tomato concentrate
- 3-4 sprigs of fresh thyme
- 3 bay leaves
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Salt
- Pepper
- Carrot Purée
- 2-3 carrots
- Salt
- 2 tablespoons butter
- Vegetables
- 10 new potatoes
- 1 kohlrabi
- 1 swede
- 2 carrots
- A little spring cabbage
- Thinly sliced parsley
- Fresh thyme
Stock/sauce
Preheat the oven to 175 °C and prepare a saucepan big enough to hold the bones and the vegetables.
Roast the bones in the oven for 30-40 minutes until they are well-browned. Sauté the vegetables in the saucepan for a few minutes, add the tomato concentrate and stir thoroughly. Add the bones and add water to cover. Add the herbs and simmer gently for about half an hour. Skim as required. Turn off the heat and leave to rest covered for one hour. Pass through a fine sieve. Reduce the resulting lamb jus over medium heat until it begins to thicken. Sieve and add the lemon juice. Whisk in the cold butter. Season with salt and pepper. Keep warm with a sprig of fresh thyme until service.
Lamb tenderloin
Trim the tenderloins and make slashes in the fat with a knife. Mix the olive oil, garlic and parsley and spread over the meat. Season with salt and pepper. Sauté in a frying pan and then cook in the oven at 100 °C for about 15 minutes (depending on the thickness of the meat) to reach an internal temperature of 58 °C. Allow to rest on a board for ten minutes before serving.
Carrot Purée
Peel and thinly slice the carrots. Boil in salted water. Blend with the butter and a very small quantity of water. The purée should be slightly runny and creamy. Salt to taste.
Vegetables
Peel the vegetables. Cut into cubes of equal sizes. Blanch the vegetables for a few minutes in salted water until they are tender (about five minutes). Drain, add the butter and parsley and gently mix. Everything is ready to serve.
Chef’s comment
The lamb in Iceland is fantastic. It is free range and grazes on wild grasses and moss. It has a delicate texture and flavour. I take care to cook the meat until it is just pink; I like to serve it with a good sauce made just before with the bones. Fresh root vegetables are an excellent accompaniment. They allow the natural flavour to express itself. Enjoy!
