Easter lamb

Easter lamb

By
From
Scandinavian Comfort Food
Serves
6
Photographer
Columbus Leth

Celebrating Easter signifies that spring has arrived, and for me, it’s the rhythm of the year that is the most important reason for keeping traditions. Traditions give a framework for time as the years go by, and sometimes that can mean abandoning them or throwing them away to allow for change. That is what my parents did in the 60s because we needed the world to profoundly change, especially to allow women to have equal rights and opportunities. Since then, I have been free to create my own traditions and as such, Easter is about eggs for children and people I love – and at least one lunch where lamb is served.

Ingredients

Quantity Ingredient

For the brine

Quantity Ingredient
1 leg lamb
6 garlic cloves, peeled and halved
1 bunch dill, chopped
2 tablespoons ground coriander
1 green chilli, chopped
1 tablespoon sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Trim the lamb and, using the point of a small, sharp knife, pierce the meat in 12 or so places, cutting 5mm down into the flesh. Insert a half garlic clove into each incision. Mix the dill, coriander, chilli and salt together, and rub the mixture all over the lamb.
  3. Place the lamb in a large roasting tin and roast for 1 hour 15–1 hour 30 minutes. Check the internal temperature using a thermometer: it should read 62°C for pink and 70°C for well done.
  4. Leave to rest for 15 minutes before carving and serving with the salads for Easter lunch.
Tags:
Scandinavian
Danish
Swedish
comfort food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again