Don’t let the long braising time in this recipe intimidate you. It’s an easy “prepare it and forget about it” step and fills the house with an enticing aroma that will make your guests’ mouths water. It’s a perfect company’s-coming meal because it’s guaranteed to impress. If you have leftovers, prepare open-faced lamb sandwiches by stacking a crusty slice of toasted bread with lettuce, red onions, and shredded lamb and drizzling it with sweet-and-sour dill oil. The oil will keep in the refrigerator for up to 1 week, though it will lose a bit of its green luster over time.
— Gunnar Karl Gíslason and Jody Eddy
Reprinted with permission from The Hygge Life, copyright © 2017 by Gunnar Karl Gíslason and Jody Eddy. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photograph copyright © 2017 by Peter Frank Edwards.