Lamb á Faroese

Method

Brown the lamb chunks in a heavy-bottomed pot over medium-high heat until golden on all sides, then remove and set aside. In the same pot, briefly fry the onions until softened. Return the lamb to the pot and pour in the stock and water, then add the bay leaves and peppercorns. Bring to a boil, then reduce heat and simmer for 45 minutes until the lamb is partially tender. Add the potatoes and sea salt, then continue simmering for another 30-35 minutes until both the lamb and potatoes are completely tender and the broth has reduced slightly. Taste and adjust seasoning before serving hot in deep bowls with the cooking liquid.