Spring Dinner with Lamb, Primeurs and Rhubarb

Good Sunday evening to you all. We’re close to calling it a day, a wonderful day it has been.
Cooked a meal of minced lamb and seasonal greens and vegetables. The greens were directly from our garden, and weeds actually. How to use weeds and wild herbs in cooking was a topic in both our national papers this weekend. Hence the inspiration.

The rhubarb crumble I baked for dessert was inspired by one of my favourite Swedish cooks, Tina Nordström. I combined her rhubarb vanilla concoct with crumble dough. And voila, a delicious dessert!



500 g minced lamb
1 egg, 3 slices of white bread, 1 dl milk
Salt, pepper, herbs
1/2 chopped onion, 1 dl pitted and chopped black olives

Beat the milk and eggs. Cut the crust of the bread slices and soak the bread in the milk-egg mixture. Add the onion and olives. Mix in the meat by hands and add salt, pepper and herbs (thyme, rosemary, chives).
Roll into small balls and fry ’till golden brown. Remove from the pan and place in an oven pan. Bake in 175 C for 15-20 minutes. Prepare the vegetables while the meatballs are cooking.

Vegetables, primeurs
10 small, fresh potatoes, cooked al dente
3 carrots
Mixed garden greens – in this case dandelion, nettle, ground elder.

Chop the carrots julienne and fry in a tiny dash of olive oil. Cook for 10 minutes. Add the potatoes and the chopped greens. Salt and add some pepper I’f needed.

Rhubarb crumble
8 rhubarb sticks
3 dl water, 2 dl white wine, juice of one lemon, zest of one lemon, one pod of vanilla, 1 dl caster sugar

100 g butter, 2 dl oat meal, 2 dl all purpose flour, 2 tsp baking soda, 1 dl muscovado sugar, 1-2 tbsp water
Chop the rhubarb into thin slices and set aside.
Put all the ingredients into a pan and cook for five minutes.
Pour the hot liquid over the rhubarb and let it cool.

Mix the crumble dough. Mix all the ingredients, use cold butter.
Grease a pie dish. Sieve the rhubarb and place in the dish. Add the dough evenly on top of the rhubarb. Bake in 200 C for 25-30 minutes.

Serve with soft, half melted vanilla ice cream. The taste is lovely. Almost crisp rhubarb and caramelised sugar.
Try the rhubarb, Tina’s recipe! Keep the juice and enjoy it as such or in a smoothie. You can read about Tina and her recipes at http://www.newscancook.com.





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