Antinaxtes with a Nordic Twist

Ingredients

In this Nordic adaptation of Antinaxtes, the traditional Greek flavors are enhanced with Nordic herbs and spices. The dish also incorporates seasonal Nordic vegetables, adding a fresh and vibrant element to the recipe. The slow-cooking technique used in this recipe ensures that the lamb is tender and succulent, while still retaining its natural flavors. We alse have the original recipe for Antinaxtes, so you can check it out.

• 500g (1.1 lb) lamb shoulder, boneless and cubed 500g (1.1 lb) lamb shoulder, boneless and cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground fennel seeds 1 teaspoon ground fennel seeds
• 1 teaspoon ground caraway seeds 1 teaspoon ground caraway seeds
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 medium carrots, peeled and sliced 4 medium carrots, peeled and sliced
• 2 medium turnips, peeled and cubed 2 medium turnips, peeled and cubed
• 1 leek, sliced 1 leek, sliced
• 200g (7 oz) Brussels sprouts, halved 200g (7 oz) Brussels sprouts, halved
• 200g (7 oz) green peas 200g (7 oz) green peas
• 1 tablespoon butter 1 tablespoon butter
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 34g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the olive oil, dill, thyme, parsley, minced garlic, ground fennel seeds, ground caraway seeds, sea salt, and black pepper. Mix well.
2. 2.
   Add the cubed lamb to the bowl and toss until evenly coated with the herb mixture. Let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the oven to 160°C (320°F).
4. 4.
   Heat a large oven-safe pot over medium-high heat. Add the marinated lamb and sear until browned on all sides.
5. 5.
   Add the carrots, turnips, leek, Brussels sprouts, and green peas to the pot. Stir to combine with the lamb.
6. 6.
   Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, or until the lamb is tender and easily pulls apart with a fork.
7. 7.
   Remove the pot from the oven and stir in the butter and lemon juice. Adjust the seasoning if needed.
8. 8.
   Serve the Antinaxtes with a Nordic Twist hot, garnished with fresh herbs.

Treat your ingredients with care...

• Lamb — For the best results, choose high-quality lamb shoulder that is well-marbled. This will ensure a tender and flavorful end result.
• Nordic herbs — Fresh herbs are essential to capture the Nordic flavors in this dish. If you can't find fresh herbs, you can use dried herbs, but reduce the quantities by half.
• Brussels sprouts — To enhance the flavor of Brussels sprouts, blanch them in boiling water for 2 minutes before adding them to the dish. This will help to remove any bitterness.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked sea salt to the marinade.
• If you prefer a thicker sauce, you can remove the cooked lamb and vegetables from the pot and reduce the remaining liquid on the stovetop until desired consistency is reached.
• Serve the Antinaxtes with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce.

Serving advice

Serve the Antinaxtes with a Nordic Twist as a main course, accompanied by a fresh green salad or roasted root vegetables. Garnish with additional fresh herbs for a pop of color and flavor.

Presentation advice

Arrange the tender lamb and colorful vegetables on a large serving platter. Drizzle the sauce over the top and garnish with sprigs of fresh herbs. This visually appealing presentation will impress your guests.