Saddle of lamb and cucumber salad

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Saddle of lamb and cucumber salad

(dobbelt lammeryg med agurkesalat )

According to tradition, Easter Sunday is brought to a close with a loin of lamb - the double loin, or saddle, being an extra special delicacy. In Denmark we often eat lambs from Iceland and Greenland as well as our own, since it has a very fine quality.


About 4 lb (2 kg) saddle of lamb, preferably including the tail

Salt and ground black pepper

About ¾ pint (3,5-4 dl) stock or bouillon

2 ½-3 oz (75 g) butter

5-7 tablesp. (1 ½-­2 dl) cream

Soy Sauce


Score the joint finely from side to side without cut­ting into the meat.

Sprinkle with salt and pepper, rub with butter and brown at 480°F (250°C) in a roast­ing-pan for about 15-20 min.

Turn down the oven to 340°F (170°C), adding about half the stock.

Roast for a good hour, testing with a knitting needle.

If the juice that runs out is pink, then the joint is done.

If necessary add more liquid while roasting to prevent it from drying up.

Pour the gravy into a small saucepan, add the cream and boil up, flavouring with salt, pepper and soy sauce.

Meanwhile, keep the joint hot in the oven with the door ajar.

Serve with cucumber salad and small potatoes boiled in their skins, peeled, and sprinkled with parsley.


Cucumber salad (Agurkesalat)


1 cucumber

3 teasp. salt

2 tablesp. vinegar

2 tablesp. water

1 tablesp. sugar

Pinch of pepper


Wash and slice the cucumber finely.

Sprinkle with salt and press between two plates for about 10 min.

Thereafter squeeze out the surplus liquid and place in a marinade previously prepared by boiling the vine­gar, water, sugar and pepper together and allowing to cool.

Leave in a cold place for about two hours before serving.


If, instead of vinegar, lemon juice is preferred, do not boil the marinade but stir in the sugar until dissolved.

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