Cover the lamb with water and boil for 5 minutes. Remove any froth and add 1 tsp. salt, peppercorns and bay leaves. Add the onions and let the meat simmer with a lid on for about 25 minutes.
Add potatoes and celeriac and let it simmer with the lid on for about 25 minutes.
Remove the lid and let the stock reduce if necessary. Stir the stew with a wooden spoon so the potatoes and celeriac thicken the stew. Add salt and pepper to taste and stir in the freshly chopped parsley.
Lamb rump steak on potatoes and Hamburg parsley (3-4 persons)
11/2-2 pounds potatoes (thick slices) 1 pound Hamburg parsley (thick slices) Fresh thyme Olive oil Salt and pepper
2 whole lamb rump steaks (1- 11/2 pound) Fresh herbs (thyme, oregano, mint or what you have/like) Garlic (I used 3 cloves) Salt and pepper
Preheat oven to 375 degrees F (190 C). Toss the potatoes and Hamburg parsley with thyme, salt, pepper and olive oil (and maybe some sliced garlic) and place them in a baking pan. Put in the oven for about 30 minutes.
Score the fat on the rump steaks with a sharp knife and rub the meat with finely chopped herbs and garlic and some salt and pepper. Place it on top of the potatoes and let it stay in the oven for about 30 minutes more.
Slice the meat thinly and serve with a green salad.
It is almost common to have a little vineyard in Denmark now - due to climate changes...
At least we have one at our summerhouse. We haven’t made wine yet - but maybe we will give it a shot this year. However we have eaten both the grapes and the leaves:)
Grape leaves
Rinse the leaves well in cold water and remove stems. Bring a large pot of water to a boil and add 1 TBSP salt. Plunge the leaves in the pot and bring the water back to a boil. Remove leaves with a skimmer and plunge them immediately into cold water. Drain and shake dry.
Use immediately or freeze the leaves: stack in rolls of six and place in freezer bags. Use as soon as thawed- they don't keep well after freezing.
Or preserve: stack 6 to 12 blanched leaves of the same size. Roll them up and place them in sterilized canning jars. Make brine: 1/4 pound kosher salt or pickling salt per quart of water. Boil at least five minutes and add 1 TBSP powdered citric acid. Fill the jars to cover the leaves with at least 1/2 inch of brine (about 1 cup brine per jar). Place clean, washed and boiled stones on top to hold the leaves down in the brine and seal the jars. Store the jars in a cool and dark place. To use the leaves, remove as many as you need and rinse under cold running water to remove brine.
Dolmades
24 grape leaves
1 pound ground lamb
1/2 cup uncooked basmati rice
1 onion, finely chopped
1-2 gloves garlic, crushed or chopped
1 little handful fresh mint, chopped
1/2 lemon (grated rind and juice)
1/4 tsp ground allspice
Salt and pepper 1 cup vegetable or chicken stock
1-2 TBSP olive oil
Soak the rice for 10 minutes in cold water and drain. In a bowl, combine the ground lamb, onion, garlic, rice, mint, lemon rind and juice, allspice, salt and pepper. Mix well by hand.
Stuff the leaves with the shiny side down. Place a small spoonful of prepared stuffing at the stem end of the leaf, roll about one half turn. Fold in the two sides. Continue rolling to the tip of the leaf. The package should be firm, but not tight, as the stuffing will expand while cooking.
Place seam side down in a cooking pan, just touching. Add stock and olive oil and bring to a simmer. Lower the heat and let steam covered for about 45 minutes - it can take longer if the rolls are large or leaves tough.
Serve warm or cold – we enjoyed them warm with tzatziki and a tomato salad. Note: you can also make them vegetarian with rice, onion, pine nuts and currants or raisins.
