Sunday, April 23, 2017

Lambakjöt með lakkríssósu

Lamb with chocolate licorice sauce


For the meat:

800 g lamb
2 Tbsp butter
salt and pepper

For the sauce:

400 ml lamb stock
100 ml orange juice
1 Tbsp butter
3 licorice snails
100 g orange chocolate
2 Tbsp flour
2 Tbsp cold water

If available, you can use Icelandic licorice chocolate and grated orange peel instead of licorice snails and orange chocolate.


For the sauce:

In a pot heat lamb stock with orange juice and butter. Chop the licorice snails and add them into the brew.

Let everything simmer. Thereby again and again stir around, until the licorice has melted.

Cut the chocolate into small pieces and add them to the sauce.

Mix flour and cold water and add it to the sauce.

Let the sauce simmer at low temperature and stir occasionally.

Now prepare the meat:

Melt butter in a large frying pan at medium heat.

Cut the lamb into 1 cm slices. Brown the slices from both sides in the butter and season with salt and pepper.

Serve the fried lamb with licorice sauce, mashed potatoes and salad.

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