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    Lamb carpaccio with porcini

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    I made this dish when we were doing a show from the mountain region of Norway, with lamb that have spent all summer grazing the summer pastures. The diet of mountain herbs, junipers and heather makes the meat extra rich in flavor.

    When I made this dish, I was standing on a mountain top, next to some juniper shrubs with delicious, light green shoots. In lieu of that, I use juniper berries.

    Starter for 2

    PREPARATION:

    • 1

      Cut the lamb filet and mushrooms into very thin slices. Lay them flat on a plate.

    • 2

      Garnish the lamb filet and mushrooms with pickled beets, Brussels sprouts, juniper buds, sour cream, salt and pepper.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb and tagged , . Bookmark the permalink.
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  • I made this dish when we were doing a show from the mountain region of Norway, with lamb that have spent all summer grazing the summer pastures. The diet of mountain herbs, junipers and heather makes the meat extra rich in flavor.

    When I made this dish, I was standing on a mountain top, next to some juniper shrubs with delicious, light green shoots. In lieu of that, I use juniper berries.

    Starter for 2

    PREPARATION:

    • 1

      Cut the lamb filet and mushrooms into very thin slices. Lay them flat on a plate.

    • 2

      Garnish the lamb filet and mushrooms with pickled beets, Brussels sprouts, juniper buds, sour cream, salt and pepper.

    Print Friendly
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