Rullapylsa

Guest Chef – Ken Arnason

Preparation time is 20 minutes.

Ingredients

• 1 boned Lamb Flank or Shoulder
• 1 onion thinly sliced
• 1 part pepper
• 2 parts allspice
• 1 part cloves
• 1 part saltpetre or sodium nitrate
• 10 part salt

Directions

1. You can mix any quantity of spice to have available for the next time you make Rullapylsa.
2. Lay out the lamb flank or shoulder (the shoulder may be butter flied to make as flat as possible) and sprinkle
3. liberally with spice mixture.
4. Place a layer of onions on the spiced meat and roll like a jellyroll.
5. Tie the roll tightly with butcher cord and place in salt brine or in a plastic bag in a refrigerator for at least 5 days. After the Rullapylsa has sat for 5 to 7 days you boil it at a slow boil for 2 hours.
6. The Rullapylsa is then removed from the water and cooled and lightly pressed
7. (you can use two plates and a 4 litre milk jug to press the Rullapylsa).
8. After the Rullapylsa has cooled you slice and serve on Icelandic brown bread and butter (open faced)