Smørrebrød with Easter Lamb, Mint Pesto and Pea Hummus
Easter lamb with mint pesto and pea hummus © kvalifood.com
Easter lamb as smørrebrød is a modern take on the traditional Easter lunch, where the lamb is served cold on rye bread with green accompaniments that signal spring. The mint pesto is a fresh, herby sauce that builds on the classic pairing of lamb and mint, but with pine nuts and Parmesan adding a nutty depth. The pea hummus provides a sweet, green base that is lighter than the traditional chickpea version. Together with the pink lamb slices and red radishes, it’s a smørrebrød that tastes and looks like spring.
Ingredients
Yields 4 servings
Mint pesto
- 1 bunch fresh mint
- 30 g pine nuts, toasted
- 1 garlic clove
- 30 g Parmesan, grated
- ½ dl olive oil
- ½ lemon, juice of
- salt
Pea hummus
- 200 g peas (frozen, thawed)
- 1 tbsp tahini
- 1 garlic clove
- 2 tbsp olive oil
- ½ lemon, juice of
- salt
- pepper
To serve
- 4 slices dark rye bread
- butter, for the bread
- 8–12 slices cold roast lamb (pink)
- radishes, sliced
- fresh mint
- flaky salt
Directions
Mint pesto
Blend the mint, pine nuts, garlic, Parmesan and oil. Season with lemon juice and salt.
Pea hummus
Blend the peas, tahini, garlic, oil and lemon juice to a smooth purée. Season to taste.
To serve
Spread the bread with butter. Spread the pea hummus over. Fold slices of roast lamb on top. Drizzle with mint pesto. Garnish with radishes, mint and flaky salt.