There are so many different kinds of food in this world to explore and try. I wanted to share with you a little bit of Icelandic Food. You’re probably wondering what kind of food or cuisine is offered out there. Well I came up with a fun recipe that I hope you enjoy. Iceland is known for its fresh organic foods. The seafood and Lamb are amazingly fresh and have tons of flavor. In this recipe I wanted to add a vegetable, but it is very hard for fruits and vegetables to grow in Iceland. So, I did a little research and found that potatoes, beets and anything that is a root grows well there. Rutabaga popped into mind. I also wanted to add the Skyr type of Icelandic yogurt into the mix to give my dish some creaminess. I hope you give this recipe a try and remember there are so many foods out there to explore and play with.
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Lamb Chops with Roasted Rutabaga
- Total Time: 1 hour 25 mins
- Yield: 3-4 1x
Description
Skyr is a naturally nearly non-fat traditional Icelandic yogurt that’s perfect for the creamy sauce to top these lamb chops.
Ingredients
For Lamb:
- 6 Lamb Chops
- Salt & Pepper, to taste
- 2 tbsp of Extra Virgin Olive Oil
- 1 tbsp of Butter, optional (give a great caramalzation and crust)
For Rutabaga:
- 2 Medium to Large Rutabagas, peeled and cubed
- 3 tbsp of Extra Virgin Olive Oil
- Salt & Pepper, to taste
- 2 -3 Large Garlic cloves
- 1-2 Shallots, cut in half
- 4 Sprigs of Thyme
For Skyr Sauce:
- 2 5.3 oz (150 g) containers of Siggis Icelandic Yogurt (in this recipe I used a coconut flavor for some sweetness, but you can add whatever flavor)
- 2 garlic cloves, minced
- 1/4 cup (60 ml) of chives, chopped
- Salt & Pepper, to taste
Instructions
For Lamb Chops:
- Season Lamb Chops on both sides and let sit for about 10 minutes. In a large skillet on medium to high heat add olive oil and butter. When butter is melted add the chops to skillet. Cook about 4 minutes on each side (some people like lamb chops medium well). Set aside when done.
For Rutabaga:
- Preheat oven to 425 degrees. In a large baking sheet place cubed rutabaga, olive oil, salt, pepper, garlic, thyme, shallots. Toss everything together and place in the oven for about 40 to 45 minutes until nice and golden.
For Skyr Sauce:
- Place all the ingredients in a medium bowl and mix together. Place on top of chops when done.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Main Course
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 560
If You Liked This Recipe, You’ll Love These
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- Tomato-Braised Lamb Shanks
- Nordic Pearl Barley Risotto with Pumpkin
- Cucumber Plant with Mullet, Parsley Purée and White Wine Sauce
Frequently Asked Questions
What is skyr, and what brand does this recipe use?
Skyr is a traditional Icelandic cultured dairy product — similar to Greek yogurt but naturally nearly fat-free with a thick, creamy texture. The recipe uses two 5.3 oz (150 g) containers of Siggi’s Icelandic Yogurt and specifically notes that the author chose a coconut-flavored variety for a touch of sweetness in the sauce, though any flavor works.
Why does the recipe call for optional butter alongside the olive oil for searing the lamb?
The ingredient list notes that the 1 tbsp of butter is optional but gives “great caramelization and crust” when the 6 lamb chops hit the pan. Olive oil alone can sear but butter’s milk solids brown faster, creating a deeper, richer crust on each chop — cook 4 minutes per side over medium to high heat until done. 
