Trine Hahnemann’s Easter Lamb


Serving six hungry guests, Trine Hahnemann’s Easter lamb is the perfect seasonal main

“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.”

For the brine:
• 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

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.
3 Insert a half garlic clove into each incision. Mix the dill, coriander, chilli and salt together, and rub the mixture all over the lamb.
4 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.
5 Leave to rest for 15 minutes before carving and serving with the salads for Easter lunch.

Recipe courtesy of Trine Hahnemann, extracted from Scandinavian Comfort

Author: The Wordrobe

The Wordrobe is an online magazine for those with a gluttonous appetite for luxury travel and travel.

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