Fresh from the mountain

Roast lamb evokes childhood memories for most of us: the sweet smells of wild herbs drifting from the kitchen, the family gathering around the Sunday dinner table. Lamb has been the staple food of Icelanders throughout the centuries. Salted, smoked, even putrefied in earlier days, this natural delicacy still remains a firm favourite and is served in a host of different ways. Icelandic lamb is a true organic product, as Icelandic sheep are left to graze freely in the Highlands over the summer, feeding on the pure, natural and aromatic vegetation, which gives the meat a unique, gamy flavour. Icelandic lamb is the perfect product to bring back from your stay, for a true taste of the far north wilderness. amb Fillet of Lamb with Bilberry Sauce Serves 4 2 pounds lamb fillet, with a thin layer of fat Freshly ground pepper 1/2teaspoon chopped fresh rosemary Handful of thyme sprigs 3 tablespoons olive oil 1/2cup dried wild mushrooms 1 tablespoon butter 3-4 shallots, chopped 1 garlic clove, finely chopped Salt 1/2cup lamb or chicken stock 1/2cup ruby port 1/2 cup bilberries (or blueberries) Cornstarch (optional) Cut the fillet into 3 to 4 inch pieces and score the fat side with shallow crisscross cuts, around 1/2 inch apart, using the tip of a sharp knife. Season with freshly ground pepper and rosemary. Wrap a few thyme sprigs around each piece and arrange the pieces on a plate, fat side down. Sprinkle 2 tablespoons olive oil on them. Let stand at room temperature for 30 minutes, turning once. Meanwhile, soak the dried mushrooms in 1 cup hot water. Preheat the oven to 450°F. Melt the butter in a saucepan and sauté the shallots and garlic for a couple of minutes on medium heat, taking care not to brown. Add the mushrooms and their soaking water, bring to a boil, and cook rapidly until reduced to 1/2 cup. Heat the remaining tablespoon of oil in a heavy ovenproof pan until almost smoking. Salt the meat pieces sparingly, place them in the pan, fat side down, and fry on high heat for 2 minutes. Turn the meat and immediately place the pan in the oven for 6 to 8 minutes. Add stock and port to the mushroom sauce and continue cooking rapidly for 5 minutes. Add the berries, lower the heat and season to taste. The sauce can be thickened with a little cornstarch mixed with cold water, if desired. Arrange the lamb fillet pieces on a heated serving platter and pour some of the sauce over them. Serve the rest of the sauce separately.