Smørrebrød with Lamb, Mint and Pomegranate
Roast Lamb with Mint and Pomegranate © kvalifood.com
Cold roast lamb is sliced thin and laid on rye bread. Mint cream and pomegranate seeds add freshness and a touch of acidity to the robust lamb. This recipe works well with leftovers from a Sunday roast.
Ingredients
Yields 4 servings
Mint cream
- 1 dl crème fraîche 18%
- 2 tbsp freshly chopped mint
- 1 tsp lemon juice
- 1 tsp honey
- salt
Assembly
- 4 slices rye bread
- 300 g cold roast lamb, thinly sliced
- 4 tbsp pomegranate seeds
- butter, for the bread
Directions
Mint cream
Mix the crème fraîche, chopped mint, lemon juice and honey. Season with salt. The cream can be made a few hours ahead and kept in the fridge.
Assembly
Butter the bread and lay the lamb slices on top. Add a good spoonful of mint cream and scatter the pomegranate seeds over.