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Nordic Chef’s Fresh Take On Lamb Fillet

Faroese Lamb Fillet With Fermented Carrots, Wild Herbs and Lamb Bouillon. Credit: Carla Capalbo

Faroese Lamb Fillet With Fermented Carrots, Wild Herbs and Lamb Bouillon. Credit: Carla Capalbo

Nordic chef Poul Andrias Ziska offers a fresh way from the Faroe Islands to prepare spring lamb. The tangy carrots give the lamb a nice lift. Ziska, of KOKS restaurant, in the Foroyar Hotel, above Tórshavn, reflects the trend of many Nordic chefs, who are working with the home-fermented vegetables that were once a Scandinavian staple in the days before refrigeration. The vegetables are usually made in big batches and keep well in the refrigerator. But they take at least a week to prepare. For a quicker, easier version of this Faroe Islands recipe, use store-bought pickled or fermented carrots. They’re available from some health-food stores. This recipe also calls for Faroese lamb, but fine organic lamb can be substituted.

Faroese Lamb Fillet With Fermented Carrots,

Wild Herbs And Lamb Bouillon

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Yield: 4 servings

Ingredients

3 cups lamb bouillon (use liquid bouillon rather than a stock cube)

1 tablespoon elderflower or other delicately aromatic vinegar

Salt and freshly ground black pepper to taste

2 lamb fillets

2/3 cup fermented or pickled sliced carrots

a handful of edible flowers and leaves, such as oxalis (wood sorrel), cuckoo flower (cardamine pratensis), violets

Directions

1. Preheat the broiler.

2. In a small saucepan, bring the bouillon to the boil and continue cooking until the liquid has reduced by half. Remove from the heat and stir in the vinegar. Taste for seasoning. Keep the sauce warm while you cook the lamb.

3. Broil the lamb fillets for 2 to 3 minutes on each side, turning them 2 or 3 times. The meat should be medium rare. Remove from the pan and allow to stand for 5 minutes before cutting it into thick slices.

4. Divide the lamb slices between 4 shallow serving bowls. Arrange the carrot slices on top, and scatter with the wild leaves and flowers. Spoon the sauce over the lamb and serve.

Main photo: Faroese Lamb Fillet With Fermented Carrots, Wild Herbs and Lamb Bouillon. Credit: Carla Capalbo



Zester Daily contributor Carla Capalbo is an award-winning food, wine and travel writer who has been based in Italy for more than 20 years. Her book "Collio: Fine Wines and Foods From Italy's North-East" recently won the André Simon prize for best wine book, and her website is carlacapalbo.com.

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