SERVING 4

The whole Mývatn area in north-eastern Iceland is an immense lava formation created in a huge volcanic eruption many thousands of years ago. It is very rough and extremely picturesque and still very much active with live volcanoes and numerous hot springs. During the centuries the inhabitants have learned to put their unique surroundings to good use, fishing in the lake, smoking their catch and baking their bread in the hot earth around the geo-thermal springs. Most of the inhabitants are farmers, keeping their sheep in the highlands throughout the summer, where they graze on the wild herbs and grasses, thus acquiring in their meat the unique flavor that can not be matched by any other sheep meat in the world.

The fillet of lamb
(4) 7 oz / 200 gr fillet of lamb
Salt and black pepper
Arctic thyme
Lavender
Birch leaves
Bilberries
Juniper

Start by making parallel cuts across the fat covering one side of the fillet. Drizzle a liberal amount of salt and ground black pepper over the cut fat and rub the seasoning in. Next chop finely the arctic thyme, the lavender, the birch leaves, the bilberries and the juniper. Put the chopped-up seasoning in a bowl and mix thoroughly. Scatter the seasoning mixture on the meat, rubbing it in and covering the meat on all sides. Leave the meat covered in seasoning for a few minutes for the seasoning to seep in a little. Now put the pieces of lamb fillets into a medium hot pan with the fat on the fillets down. Put no fat on the pan. The fat will melt onto it. The pan must not be too hot, as the seasoning is not to burn. Cook the fillet in the pan for about a minute on each side turning the fillet so as to do all the sides evenly. Preheat the oven to 180 degrees centigrade or 360 degrees Fahrenheit. Put the fillets inside and bake them for about 5 to 7 minutes. After baking, remove them from the oven and let the meat rest for a few minutes.

The mushroom sauce
2 cups / 475 ml chanterelle mushrooms or any other mushroom blend you want
1 clove of garlic
Salt and ground black pepper
1 cup / 240 ml heavy cream

Cut the very top of the mushrooms, removing the stem along with the spongy layer at the bottom of the mushroom hat. Chop the mushroom tops finely and then put them into the fat remaining on the pan used to fry the lamb fillet. This way the mushrooms will soak up the flavor of the lamb and its seasoning. When the mushrooms have cooked in the pan for a short while, crush the clove of garlic and add it to the pan. Toss the blend in the pan and season it with the salt and pepper. Reduce the juices seeping out of the mushrooms and then pour the cream onto the pan. Finally reduce the mixture in the pan until the mushroom sauce has acquired the desired consistency and body.

Potatoes with dill
4 tbs butter
25 precooked baby potatoes
1 tbs finely dill
Salt and pepper

Melt the butter in a pan. Cut the precooked potatoes into halves and add them to the butter. Toss the potatoes in the butter until they are completely covered in it and sprinkle the chopped dill over them. Toss the contents of the pan and, just before serving, season the mixture with some salt and pepper.

Serving
Cut the baked fillets into slices, cutting across the grain. Place a nice amount of potatoes with dill on a plate and lean a few slices of fillet against the potatoes. Circle the potato and meat arrangement with mushroom sauce, and the dish is ready. A fine one it is, and one of my family’s favorites.