Categories: Main Dishes

‘Tis the season for Icelandic Lamb!

This past summer Doug and I had the opportunity to savor grass-fed
local (to upstate NY) lamb from Heather Ridge Farm that was clean, mild in flavor, and just – oh, so
good! Doug turned the cubes of meat into probably the best-tasting shish kebab
we’d had in a very long time. It reminded us of the American lamb we used to
find more readily in years past, but have trouble locating in our markets
today.
Icelandic Lamb display at Whole Foods, Wellington, FL

While strolling through our neighborhood Whole Foods, I
spotted a display of really nice looking lamb from …. Iceland! The young
butcher told me that the lamb is mild in flavor, but that it was ‘in-season’ for only a
short time, and that I shouldn’t wait to try it. 

He promised I wouldn’t be
disappointed.


Since I was looking for a quick meal, I opted to purchase 1 ½ lbs. of the the Icelandic ground lamb, figuring lule kebab would be a good way to test this product.

Sous chef, Doug, prepared the lule kebab using our traditional recipe, but noted that the mixture seemed slippery (fatty) as he
shaped the kebabs. Undeterred, he continued on.

The lule kebabs emitted a fair amount of fat as it cooked,
but did not have a heavy, greasy taste – and that is a good thing! 

Our dinner: ‘Icelandic’ Lule Kebab with Grilled Vegetables

Doug was a bit put-off by the somewhat dense texture; I wasn’t. I popped my lule kebab in a bun and topped it with fresh parsley leaves and slices of sweet onion, and enjoyed
every bite. (The bulgur pilaf and grilled vegetables helped to round-out the
meal!)


Would we try another cut of the Icelandic lamb? Sure, why
not? Perhaps the leg of lamb next time.

Recent Posts

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

3 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

3 months ago

Mother’s Day: year-long celebration

Mother’s Day isn’t an Armenian celebration. It’s one of those American “Hallmark” events – buy…

5 months ago

The ARAM Sandwich celebrates its 50th Anniversary!

When TheArmenianKitchen.com began in 2009, one of the earliest posts I wrote was about the…

6 months ago

Tahnabour (Yogurt Soup) from Marian Amiraian

Sometimes people are lucky enough to be in the right place, at the right time.…

8 months ago

Apricot Logs – Holiday Favorite!

This recipe first appeared on The Armenian Kitchen website in December, 2015. It's been one…

9 months ago

This website uses cookies. find out more.