Pressed Lamb Recipe 🍖
Introduction:
Indulge in the savory delight of Pressed Lamb, a Danish culinary treasure that promises a burst of flavor in every bite. This traditional Scandinavian dish, featuring tender lamb breast, is a perfect amalgamation of simplicity and taste. Ideal for a hearty lunch or a satisfying snack, this recipe guarantees to tantalize your taste buds with its aromatic blend of spices and herbs. Let’s dive into the culinary journey of crafting this delectable Pressed Lamb!
Ingredients:
- 1 lamb breast (approximately 2 1/2 pounds)
- 1/2 cup salt
- 1/4 cup sugar
- 2 1/2 cups boiling water
- 1 onion
- 1/2 cup parsley
- 1/2 teaspoon pepper
- 1/2 teaspoon allspice
- 1 teaspoon saltpeter
Instructions:
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Prepare the Brine:
- In a pot of boiling water, add salt, sugar, and saltpeter.
- Stir the mixture until all the ingredients are completely dissolved.
- Remove the pot from heat and allow the brine to cool down.
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Prep the Lamb:
- Remove any bones and sinew from the lamb breast.
- Wash the meat thoroughly and pat it dry with paper towels.
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Assemble the Lamb:
- Sew the lamb pieces together to form a large square or rectangle.
- Flatten out the meat and sprinkle salt, pepper, allspice, chopped onion, chopped parsley, and saltpeter evenly over the entire surface.
- Ensure to cut off all the meat from the bones and spread the scraps over the surface.
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Roll and Secure:
- Roll the lamb tightly and hold it in place with a meat fork while sewing the ends and sides together.
- Tie the rolled lamb securely with kitchen twine, similar to a rolled roast.
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Brine the Lamb:
- Place the rolled lamb in the chilled brine, ensuring it is completely submerged.
- Let the lamb marinate in the brine for 10 days, allowing the flavors to infuse.
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Cooking Process:
- After the brining period, remove the lamb from the brine and cover it with boiling water in a large pot.
- Boil the lamb slowly for approximately 2 hours, allowing it to cook until tender.
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Pressing:
- Transfer the cooked lamb to a press if available, or alternatively, place it between two flat surfaces.
- Place a weight on top to press the lamb evenly.
- Allow the lamb to cool completely under pressure, ensuring a firm and compact texture.
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Serving:
- Once cooled, remove the lamb from the press and slice it thinly.
- Enjoy the pressed lamb as a cold cut or use it to create delicious open-faced sandwiches.
Nutritional Information:
- Calories: 34.5 per serving
- Fat Content: 0g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 30502.9mg
- Carbohydrate Content: 8.8g
- Fiber Content: 0.2g
- Sugar Content: 8.4g
- Protein Content: 0.1g
Tips:
- Ensure the lamb is completely submerged in the brine to ensure even marination.
- Use a meat thermometer to ensure the lamb is cooked to perfection.
- For a deeper flavor, consider adding aromatic herbs or spices to the brine mixture.
- Store any leftovers in the refrigerator for up to a week, allowing the flavors to intensify over time.
Conclusion:
Elevate your culinary repertoire with this exquisite Pressed Lamb recipe, a culinary masterpiece that embodies the essence of Danish cuisine. Whether served as a delectable snack or the centerpiece of a lunch spread, this dish is sure to impress even the most discerning palate. So gather your ingredients, follow the simple steps, and embark on a gastronomic adventure that celebrates the rich flavors of Scandinavia!
