Spicy lamb with ramson croquette, grilled yellow beets and roast garlic lamb jus

Serves 10 as part of a larger menu


1,5 kg              Silverside of Lamb

2                      Garlic cloves

4                      Sprigs of Thyme

4 tbsp             Olive oil

2 tbsp              Zaatar

Fry the lamb, browning the whole piece well.  Season the lamb with the zaatar and place it in a vacuum bag with the remaining ingredients. Bake the lamb sous vide at 60°C for approximately 1-1½ hour. Let the lamb rest at room temperature for at least 30 minutes.

Ramson croquettes

500 g              Almond potatoes

50 g                Butter

50 g                Plain flour

100 ml           Double cream

150 ml            Milk

2                     Egg yolks

90 g                Svedjan hard cheese

10 g                Ramsons

10 g                Parsley

120 g            Plain flour

2                    Eggs

75 g                Panko

Boil the potatoes. Melt the butter in a saucepan and add the flour and whisk. Add the milk and cream a little at the time and whisk to a smooth batter. Pass the potatoes through a sieve and fold them into the batter. Add the egg yolks, the grated cheese and the herbs. Season with salt and pepper and chill the batter. Roll into little balls and bread in flour, whisked egg and finally in panko. Place the croquettes cold and deep fry just prior to serving.

Salt baked/grilled yellow beets

10                   Yelllow beets

Salt dough

500 g               Water

550 g               Plain flour

250 g               Salt

90 g                 Cooking oil

Rinse all dirt off the beets. Cover the beets with the salt dough and bake at 160°C for approximately 2 hours. Remove the dough and grill the beets gently with cooking oil so you achieve a smokey flavour. Peel the beets and cut according to instruction.

Lamb jus

500 g               Roasted Lamb stock

2                      Carrots

1                      Brown onion

6                     Thyme and Rosemary sprigs

300 g              White wine

100 g               Red wine

100 g               Fermented plum purée

8                     Garlic cloves

Peel and chop carrots and onion. Brown them in a saucepan. Deglace the pan with white wine and add the lamb stock. Reduce the sauce by half. Cover the garlic cloves in cooking oil a saucepan and roast them. Mix to a purée. Season the sauce with roast garlic purée, fermented plum purée and red wine.

Ramson mayonnaise

20 g                Ramsons

20 g                Spinach

300 g             Cooking oil

2                     Egg yolks

1 tbsp              Dijon

1 tbsp              Champagne vinegar

Mix ramsons, spinach and cooking oil on high effect in a blender. Pour through a fine sieve. Mix egg yolks, dijon and champagne vinegar. Add the oil in a think stream whilst constantly mixing. Season with salt.

Rapeseed sprouts

10                   Rapeseed sprouts

1                      Garlic cloves

2 tbsp              Lemon juice

2 tbsp              Cooking oil

2 tbsp              Japanese light soy sauce (Kikkoman if available)

Make a vinaigrette with the garlic, lemon juice, cooking oil and soy sauce. Set aside for later. Just before it’s time to serve the dish, fry the rapeseed sprouts in a hot pan with a little oil. When they start to colour, toss them in the vinaigrette.


3                      Yellow beets

100 g               Pickling liquid

10 g                Wood sorrel

Spiralise the yellow beets and place in ice water. Strain off the water and let the beets dry. Toss in the pickling liquid just before serving.

Lamb with glazed carrots, wild garlic butter, rapeseed shoots and sheep cheese


  • 600 g             Leg of lamb
  • 2                    Garlic cloves
  • 1 stalk            Rosemary
  • 1 tbsp            Olive oil

Cook the meat sous-vide with garlic, rosemary and olive oil for 40 minutes at 58°C. Take the meat out of the bag and season with salt and pepper. Grill the meat on all sides before serving and slice it against the fibers. If you don’t have access to a sous vide machine you can start by grilling the meat and then cook it slowly in the oven at 110°C until it reaches 58°C in the core.


Lamb brisket and lamb jus

  • 500 g             Lamb brisket
  • 1                    Carrot
  • 1                    Shallot
  • 2                    Garlic cloves
  • 200 ml           Red wine
  • 400 ml           Lamb stock
  • 1+1 stalks      Rosemary

Trim the brisket and fry it in a pan. Peel and chop the vegetables and fry them gently in a pressure cooker. Add the wine and the stock, the brisket and one of the rosemary stalks. Put on the lid and cook under pressure for 45 minutes or until the meat is tender. Lift out the meat and allow it to cool, then cut it into smaller pieces. Strain the sauce and reduce until it thickens slightly. Season with salt and sherry vinegar. Leave a stalk of rosemary to infuse in the sauce.


Glazed carrots

  • 10                  Carrots
  • 1tbsp             Spirit vinegar
  • 1 tbsp            Honey
  • 1 sprig           Thyme

Rub the carrots with olive oil and salt. Bake them for 45 minutes in an oven at 180°C.

Let the carrots cool down and cut them into smaller pieces. Heat the honey with vinegar and thyme. Glaze the carrots in a frying pan with the honey mixture and add the brisket.


Wild garlic butter

  • 25 g               Wild garlic
  • 25 g               Parsley
  • 1                    Garlic clove
  • 100 ml           Rapeseed oil
  • 100 g             Butter Arla® (room tempered)
  •                        Salt

Chop the herbs and the garlic. Mix in a blender with the oil. Incorporate the butter and season with salt. Spread the mixture onto a silicone sheet and freeze it. Break the butter into pieces before serving.


Garlic-fried rapeseed shoots

  • 5                    Rapeseed shoots
  • 2                    Garlic cloves
  •                       Soy sauce
  •                       Lemon

Pluck the rapeseed shoots and rinse them. Chop the garlic. Fry the rapeseed shoots in olive oil. Add the garlic and season with soy sauce and lemon juice.



  • 2                    Zucchini (small)
  • 50 g               Sheep cheese

Slice the zucchini thinly using a mandolin. Season with lemon, olive oil and salt just before serving. Crumble the cheese for garnish.

Roast and braised lamb with Jerusalem artichoke, carrots and gooseberries

Serves 6-8 as a main course

Braised lamb shanks

  • 2 Lamb shanks
  • 1 Carrot
  • 1 Brown onion
  • 1 Garlic clove
  • 330 ml Gluten free beer
  • 200 ml Lamb stock

Brown the meat in a pan. Peel and dice the vegetables. Fry them in olive oil. Place the meat and vegetables in a pressure cooker. Add the beer and the stock and close the lid. Cook for 20 mins on heat level 7, then 40 mins on heat level 4. Release the steam and strain the broth into a saucepan. Take the meat off the bones. If you don’t have access to a pressure cooker you can cook the lamb shanks in the oven instead.

Roast lamb leg

  • 800 g Leg of lamb
  • 2tbsp Zaatar spice mixture
  • 2 tbsp Olive oil
  • 30 g Butter
  • 2 Garlic cloves

Trim the meat, rub it with zaatar and seal in a vacuum bag with the other ingredients. Cook in a steam oven or water bath at for 1 h at 67°C. Let the meat rest. Before serving, season the meat with salt, then grill it and slice it. If you don’t have access to a vacuum sealer you can start by grilling the meat and then cook it in the oven at 110°C until it reaches 67°C in the core.

Lamb sauce

  • Lamb broth and shanks
  • 30 g Butter
  • 1 Jerusalem artichoke
  • 50 g Gooseberries
  • ½ box Danish cress
  • Champagne vinegar

Reduce the broth until it starts to thicken. Incorporate the butter. Peel the artichoke and dice it finely. Cut the gooseberries lengthwise. Cut the cress. Add everything to the sauce and season with salt and vinegar.

Crispy and creamy Jerusalem artichoke

  • 5 Large Jerusalem artichokes
  • 1 tbsp Olive oil
  • 3 Jerusalem artichokes
  • 1 tbsp Olive oil
  • 100 ml Cream
  • ½ Lemon

Bake the first part amount of Jerusalem artichoke for 45 at 190°C with salt and olive oil. Let them cool, split them lengthwise and deep fry.

Wash the remaining artichokes and dice them finely. Fry them in olive oil, add the cream and let it caramelize. Mix in a blender until smooth. Season with salt and lemon and pass through a sieve.

Carrot and quinoa

  • 50 ml Quinoa
  • 2 tbsp Yuzo sesame seed
  • 10 Carrots
  • 1 tbsp Butter
  • 2 tbsp Olive oil
  • 1 tbsp Honey
  • 2 sprigs Lemon thyme

Heat a pan and toast the quinoa. Mix it with the sesame seed. Peel the carrots and fry them on low temperature in butter and oil. Add the honey and the leaves from the thyme. Toss the carrots in the honey, roll them in the quinoa mixture and place them on a tray.


  • 30 sprigs Indian cress
  • 2 Jerusalem artichoke

Pluck the cress and place the leaves in cold water. Slice the Jerusalem artichoke thinly and rinse the slices. Dry with paper and fry until crispy. Season with salt.

Kolgrillat lamm på spett med ramslök, tomat och mandel


Chargrilled lamb kebabs with ramson, tomato and almonds

Serves 8 as a starter or 4 as a main course

Chargrilled lamb kebabs with ramsons, tomato and almonds

Lamb kebabs

  • 1 kg        Lamb steak
  • 4 tbsp    Spice rub*
  • 1 bulb     Garlic

Trim the meat and cut into smaller pieces. Mix all the dry spices together with the crushed garlic and put in a vacuum bag together with the lamb and seal. Cook the lamb in a circulator at 57°C for 45 minutes. Prior to serving: Grill the lamb and season with salt and pepper

Ramson Foam

  • 300 g    Butter Arla®
  • 25 g      Chervil
  • 30 g      Ramson
  • ½           Lemon
  • 2           Egg yolks
  • 50 g     Double Cream Arla®
  • –           Champagne vinegar

Melt the butter and mix with herbs in a blender. Reduce the cream and allow to cool, mix the cream with the egg yolks and carefully pour the butter into the egg mixture whilst mixing, season with salt, lemon and champagne vinegar. Pour the mixture into a siphon, load with 2 cartridges and keep warm in a 55°C oven until serving.

Grated tomato and almond

  • 3           Tomatoes
  • 50 g     Spanish Almonds

Cut the tomatoes in half and grate them onto a tray; season with salt, pepper and sugar. Pour tomatoes into a sieve and let the liquid drain off (saving the liquid for the beans). Chop the almonds coarsely.

Buttery Cannellini bean

  • 75 g       Cannellini beans
  • 1             Lemon
  • 100 ml   Tomato Water
  • 100 ml   Olive oil
  • 50 g       Butter Arla®
  • 1             Bay leaf
  • ½           White onion

Cook the beans in water with the onion until you achieve a good texture (soft, but al dente). Cut the lemons in half and grill them hard, then squeeze the juice out of them and mix with the tomato water and olive oil.

When serving; heat the tomato water with the bay leaf, mix in the butter, season with salt and pepper, finally adding the beans.


  • 75 g       Sourdough Bread
  • 100 g     Feta Cheese
  • 3            Gem Lettuce
  • 50 ml    Habañero oil
  • 10          Spring onion

Tear the bread into smaller pieces and fry well in oil and salt. Cut the feta cheese into smaller pieces. Put the gem lettuce in a vacuum bag with habañero oil and seal.

Prior to serving: Take the lettuce out of the bag and season with salt, pepper and sherry vinegar. Char the spring onions with a gas burner.


Lamb Sausage with Crispy onion, Malt mayo, Cress & Mustard seeds

Serves 8 as part of a menu, or 4 as a main course.

Spicy lamb sausages

  • 400 g Minced lamb
  • 100 g Lardo, finely chopped
  • 2 Cloves of Garlic
  • 1 tsp Fennel seeds (crushed/ground)
  • 1 tsp Cinnamon
  • 2 tsp Salt
  • 1 tsp Chiliflakes
  • 2 tbsp Smoked paprika powder
  • 1 tsp Caraway seeds
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 5 tbsp White wine

Mix the lamb mince with salt and lardo. Chop the garlic and pan fry for about 4 minutes in a little bit of cooking oil and all the spices. Add the wine and simmer for 1 minute. Allow to cool. MIx the wine and minced meat into an even batter. Place the batter in a piping bag and pipe into sausage casings. Tie them to make a sufficient number of sausages for your party. Prick the skins with a toothpick (to avoid the sausage bursting) and cook in a steam oven at 100°C for 5 minutes, or in a regular oven for 15 minutes. Allow to cool. Pan fry sausages just prior to serving to get the heat back up and to get a nice golden hue to the skins.

Malt mayonnaise

  • 1 Egg yolk
  • 1 tsp Dijon
  • 1 tbsp Malt vinegar
  • 300 ml Cooking oil

Place egg yolks, vinegar and mustard in a bowl. Add oil very carefully, just a few drops at the time, then in a thin stream whilst whisking vigourously. Continue whisking until the mayonnaise has achieved a thick consistency. Season with salt and pepper.

Cucumber relish

  • 1 Red Pepper
  • 200 g Cucumber
  • 2 tbsp Mustard seeds
  • ½ Danish cress
  • 200 ml Pickling liquid

Blacken the pepper with a blowtorch and place in a well sealed bag for 5 minues. Remove the pepper from the bag and pull the skin off, dice into  5×5 mm pieces. Now dice the cucumber into 5×5 mm cubes. Place the mustard seeds in the pickling liquid and cook for 7 min, place cucumber and peppers in the liquid (with the mustard seeds). Just before serving, strain the liquid and add the danish cress. Season with salt and pepper.

Deep fried onions and pickled onion

  • 100 g Banana shallots
  • 50 ml Plain flour
  • ½ White onion
  • 50 ml Champagne vinegar

Peel and slice shallots thinly into rings (on a mandolin if you have one). Separate the onion layers and turn over in the flour. Shake off superfluous flour and deep fry in oil (130°C) until golden and crispy. Season with salt and drain on kitchen roll. Chop the white onion finely and mix with the champagne vinegar – set aside until it’s time to serve.

Caramelised spiced sugar & smoked buns

  • 100 ml Sugar
  • 20 g Water
  • 10 Cloves
  • 3 stems Long pepper
  • 10 twigs Watercress
  • 5 Sausage buns

Mix the spices in a spice mixer to a fine powder. Boil sugar and water to a golden caramel, remove from the heat and mix the spices in gently. Pour onto a silicone mat (or baking tray with baking paper) and spread out thinly, allow to cool. Chop finely and set aside until time to serve. Pick the water cress and place in ice cold water.

Put the sausage buns in a container with a tight lid. Add some oil and smoke with smoker, allow the bread to absorb the smoke. Heat the buns in the oven at 180°C for 2 mins before serving.

 Just before service

Place sausages in buns, garnish with the pickled cucumber/pepper, malt mayo and onions. Sprinkle with a little bit of spiced sugar and tuck in!

Laga Mat I Grupp,Rökbakad vit sparris med äggcreme,Recept - Aveqia

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