- Lamb shoulder / neck / roast
- Black Pepper
- Meat / vegetable broth
Brown all sides of the lamb in a pan. Rub meat with thyme, salt and pepper. In a deep roasting pan place the meat in hot broth and cover with a lid or foil.
Let the lamb roast slowly in a 80-100 oC oven or for minimum 4-5 hrs. The afterburn of a stone oven is perfect for this. When done, wrap the meat in foil and let it rest before slicing.
BERRYFECT® Cranberry sauce
- 4 dl of the baking liquid from the lamb
- 2 tblsp. tomato puree
- 1 dl (redwine)
- 2 tblsp. BERRYFECT Cranberry powder
- Some sugar
- 2-3 tblsp. cornstarch
Mix and warm the tomato puree in some oil. Add the red wine and let boil. Add the baking liquid and let simmer long enough that the sauce develops a good and full taste. Mix the cornstarch into a small amount of cold water and add to the sauce for thickening. Add BERRYFECT Cranberry powder to the sauce. Simmer for about another 10 min. Add a pat of butter for shine and extra taste.
(Jorma is a barley variety in Finland. If you don’t have Jorma, use any full-grained, organic barley variety)
- 2 dl Jorma Barley
- about 5 dl vegetable broth / water
- ½ onion finely chopped
- small amount of garlic
Saute onions and barley in oil until onions are translucent. Add the broth slowly and finally the salt. Let simmer at low temperature until the barley is cooked through. If desired, add a pat of butter and some parmesan cheese for decoration.
BERRYFECT® Cranberried Celery root
- Root celery
- BERRYFECT Cranberry powder
Peel the celery root and chop into even squares. Boil it in salty water until they are just in just cooked through (al dente). Remove and strain. Melt some butter in frying pan and place the cooked celery root, sprinkle some BERRYFECT Cranberry powder on the celery root and fry carefully being careful not to burn.
Recipes: Mikko Härkönen, Chef
Image: Rasmus Härkönen