Dish

Påskelam

Norwegian Easter lamb

Påskelam is made by roasting a leg of lamb with a mixture of herbs, including rosemary, thyme, and garlic. The lamb is then served with a side of boiled potatoes and lingonberry sauce. This dish is a great source of protein and vitamins, making it a nutritious and delicious meal option.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Påskelam has been a staple in Norwegian cuisine for centuries. It is believed to have originated in the rural areas of Norway, where lamb was a common source of meat. Today, it is a popular dish throughout Norway and is often served during the Easter holiday.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Påskelam, including different herbs and spices. Some recipes call for the lamb to be marinated in red wine or vinegar, while others use a combination of herbs and spices. Some cooks prefer to roast the lamb in the oven, while others use a slow cooker or stovetop.

Presentation and garnishing

Påskelam is traditionally served with a side of boiled potatoes and lingonberry sauce. The lamb can be garnished with fresh herbs, such as rosemary or thyme.

Tips & Tricks

To ensure that the lamb is cooked to perfection, it is important to roast it slowly over low heat. This will help to infuse the meat with flavor and ensure that it is cooked to the desired level of doneness. Additionally, be sure to let the lamb rest for a few minutes before serving to allow the juices to redistribute throughout the meat.