To say Icelandic lamb is good is an understatement. It really is fantastic. My mother had been to Iceland in June and was going on and on about this lamb fillet which she had been served at a family’s member house. You see, we talk a lot about meals we have had together and I was a bit jealous. Yes, our lamb is excellent but Icelandic lamb is too and I was curious to learn about this cut, the secret she said was the decedent fat cab that is left on the fillet. Now, I was even MORE jealous! Lamb fat is one of my favorites, and please do not be afraid of animal fat, there really is little science linking animal fat to disease and if you are afraid of gaining weight, fat actually helps to satiate you and for some odd reason fat does not make people gain weight like highly refined sugars and carbohydrates. Not all calories are equal! So please, let’s not be afraid of animal fat. Let yourself enjoy it, because it really is enjoyable. As you can see, this lamb fillet has almost as much fat as it does tender loin meat, but that is the point, crispy fat and tender luscious lamb meat (this is starting to get a bit lewd!).
I roasted the fillet in a very hot oven (525 degrees) for about 11 minutes and let the meat rest for 5 minutes. The fat cap became crispy and the inside was still rare: the perfect combo. I hope the “lamb fillet with fat cap” becomes a trend in New York!
1 -1 ½ pounds Icelandic lamb fillet (two pieces)–(serves to people)
Freshly crushed pepper (I used rose peppercorns)
Sea salt, to taste
Preheat the oven to 525 degrees
Season the lamb fillet well with sea salt and freshly cracked pepper. Place the fillets fat cap side up in a roasted pan and roast for about 11 minutes (or until the fat becomes crispy).
Remove from oven and let rest for at least five minutes. Enjoy!