Easter lamb
Joints of lamb
Salt pepper
Onion
Carrot
Stem of celery
Laurel leaf
Different herbs
Garlic
350 ml beer
1 Start planning well in advance of Easter, and scan the freezer departments of local supermarkets. Lamb joints, both legs and shoulders, usually from New Zealand, are usually offered at discounts and can be purchased at half price by a fresh joint closer to the time. Rema 1000 tends to be the best bid even though my local store was sold out within hours of opening last Sunday.
2 Defrost well 24 hours in advance. Let stand at room temperature and place in a baking dish. Cut the garlic into slices and push it in stakes all over the meat. Rosemary sprigs are the most popular herb (remove before pruning, however), but other herbs will do just as well: thyme, dill, parsley, cilantro. Salt and pepper plenty.
3 Preheat the oven to 175 degrees Celsius (without fan) and fry lamb at the same temperature throughout. Alternatively, you can choose to fry at 220 for the first 30 minutes and then turn down to 160-170. Either way, give yourself three hours of cooking time.
4 After 60 minutes, cut the onion, carrot and celery into thin slices with a bay leaf and the beer and pour over the roast. With two hours to complete, this can be a good option to add a few pair-boiled potatoes and parsnips (save the water they were boiled in for later) if you like the end result crispy but on the wet side. They will still be delicious, but do not overfill the oven dish.
5 Sprinkle often and turn the vegetables after 60-80 minutes.
6 Save the juice and what is left of the onion, carrot and celery when done, put a frying pan on the stove and use flour, whisk and juice to remove the remnants of the pan. Change the thickness of the sauce with stored water.
7 Serve lamb with potatoes, parsnips, carrots, peas, leeks and broccoli in cheese sauce.
8 Postscript: we would like this to be an authentic Danish dish, but let’s face it: they are generally ignorant when it comes to roasting. One of the recipes would even garnish with boiled peppers, squash rings, orange slices and mint gels. Practice!
Source: The Nordic Page