with Hasselbacka potatoes and tzatziki.
My husband and I spent last Easter just the two of us. One of our Easter meals was a lambkin roast covered with lemon gremolata, and when my kids heard about that, they objected quite strongly to having been left out.
The situation has been remedied, and the dish has been served twice since. My daughters got to taste the lamb on the 1st of May, and then again with their respective partners on Midsummer’s Eve.
Lambkin roast beefs are quite chubby pieces of meat, so you should season them beforehand, preferably overnight. Although these beefs are big there has to be at least one for each person in this household, and more often than not some extra ones just in case, because my family loves lamb.
There is no need to cover the roasts with gremolata, but it really gives them a special, good taste. Children usually don’t like it, so at least their roasts are better without.
Creamy garlic potatoes baked in the oven go well with lamb, but because this meal already contained some “wet” parts, I decided to choose Hasselbacka potatoes.
The recipe for Hasselbacka potatoes can be found from here.
The recipe for lemon gremolata can be found from here.
The recipe for tzatziki can be found from here.
PORTION: 4 persons
TIME TO MAKE: Seasoning at least 15 hours, roasting about 20-30 minutes
What you need is 4-6 lambkin roast beefs
- 1 dl olive oil (0,5 cups)
- 1 big handful of chopped parsley
- 3 teaspoons of finely chopped fresh mint
- 3 teaspoons of finely chopped thyme
- 1 teaspoon of chopped fresh rosemary
- ½ dl lemon juice
Season the roasts at least 15 hours, if longer even better.
Take them out from the fridge about 15-20 minutes before roasting so they will be cooked more evenly.
Preheat the oven to 220°C (428°F).
Make gremolata, set aside.
Heat the roasts from each side quickly in a hot pan and place them to a roasting dish side to side – use a roasting dish lined with oil or butter quite similar to the size of the roasts.
Coat the roasts thinly with lemon gremolata and then cover the pan with foil. Stick a thermometer through the foil and midway into one of the roasts. Put the pan into the oven and let it stay there till the temperature is about 55-60°C (130-140°F), if you want to have your meat medium. The temperature of well done roasts has to be about 70°C (160°F).
Cut in slices trying not to spoil the gremolata on the top and serve with the side dishes you prefer.