Last night I tried out the Icelandic wild herb blend from Blóðbergsgarðurinn. The mix contains Arctic thyme, birch leaves, bog bilberry, bilberry, and juniper (needles, I think). It’s a very subtle herb mix, with a scent vaguely reminiscent of black tea. I’m not entirely sure what you could substitute: Arctic thyme doesn’t taste like regular thyme, and while folks in some areas could collect their own juniper needles and birch leaves, I’m not sure I’d recommend it.
But I’ll give the recipe anyway. We had steamed potatoes (with rosemary, sage, olive oil, salt, and butter) and salad for side dishes. I don’t usually grill, so I apologize if my grilling instructions are insufficient–my new housemate has a propane grill, and for all I know technique may be entirely different with a wood or charcoal grill.
The lamb comes out smoky and moderately garlicky, with a subtle herb flavor. Very excellent! If your lamb cut is exceptionally bony, as lamb often is, you may want to allow larger portions.
Grilled Icelandic Fusion Lamb
Serves 2
2 lb. lamb sirloin or other “steak” cut
~2 tbl. Icelandic wild herbs
Small drizzle of olive oil
Small drizzle of red wine (we used a Merlot we had open)
Three cloves of garlic, minced finely
1. Mix herbs and garlic in a bowl large enough to marinate the lamb. Add just enough red wine and olive oil to moisten.
2. Rub lamb steaks with the herb mixture and set aside to marinate. We allowed them to marinate while pre-heating the grill and steaming the potatoes.
3. Grill over a low flame for about 3 minutes on a side (for medium rare) or 6 on a side for well done.
