Smørrebrød with Lamb, Mint and Pomegranate
Prep 15 min Total 3 hr 15 min
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 mint, freshly chopped
- 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.
See Also
February 11, 2025
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 …
read more
December 28, 2024
Smørrebrød with Roast Lamb, Mint Yoghurt and Spring Vegetables
Roast Lamb with Mint Yoghurt and Spring Vegetables © kvalifood.com
Lamb is the meat of the Easter lunch in Denmark, and …
read more
August 11, 2015
Smørrebrød with Roasted Carrots and Dill Cream
Carrots with Roasted Carrots and Dill Cream © kvalifood.com
Carrots roasted in the oven with honey and cumin become …
read more