In many parts of Scandinavia, enjoying a leg of lamb roast for Easter is a cherished tradition. While it may have roots in Christian-Jewish customs symbolizing the sacrificial lamb, in our parts it is equally likely tied to the practical necessity of the leaner spring months, when one of the young lambs is ready for the table.

This dish, accompanied by the uniquely Swedish Hasselback potatoes, makes for a memorable feast that brings together history, tradition, and seasonal flavors.

The Hasselback potatoes, rumored to have originated from Stockholm's Hasselbacken (Hazel Hill) restaurant, are a perfect side dish. Their unique preparation, involving thin slices that don’t go all the way through the potato, creates a crispy, accordion-like texture.

The first mention of the Hasselback’ potatoes is from a recipe from Jenny Åkerström in her Prinsessornas kokbok for something in the same style - just with added crispy breading and cheese. (We will add that recipe, number 593 in the very the bottom).

Our own season twist on this classic includes dabs of wild garlic butter tucked into each slice, - or rather less neatly piled on top - infusing the potatoes with a delightful garlic flavor. The result is a dish that’s both visually stunning and deliciously indulgent.
But more importantly, we should add our method on how to slice the potatoes, not cutting all the way through. Well there are three methods; one, just being careful. The other, using a "baked potato board", that kind that has a hollowed out rest for the baked potato.. And then ours, which is using a knife with an extended heel - or a sort of guard-rest. When holding the knife in the correct manner. Notice how, when holding the knife horizontally, we don't slice all the way through.

Then there is the leg of lamb. Our approach begins with a scoring and generously rubbing with wild garlic butter, minced garlic, and fresh herbs. The lamb is then nestled on a bed of aromatic stock vegetables—carrots, celeriac, onion, and lemon slices, with a splash of white wine for good measure.
Then we roast it at some 190c, until the temperature inside is about what you want for a pink cut. The liquid in the bottom will be the base for our sauce - and using more butter, we can make it fuller and thicken it - like a monté emulsion.

Leg of Lamb Roast with Wild Garlic

Ingredients:

• 1 leg of lamb

• 4 tablespoons wild garlic butter (Wild Garlic Butter Recipe)

• (Alternatively or adding: 3 cloves garlic, minced)

• 2 teaspoons salt (Wild garlic salt is great for this)

• 1 teaspoon black pepper

• Fresh herbs (rosemary, thyme, mint, ramps)

• 2 carrots, chopped

• 1 celeriac, chopped

• 1 onion, quartered

• A few slices of lemon

• Candied lemon peels (optional)

• 1 cup white wine

• 1 cup stock (lamb or chicken)

Hasselback Potatoes with Wild Garlic Butter

Ingredients:

• 8 medium potatoes

• 4 tablespoons wild garlic butter

• Salt and pepper, to taste

Instructions:

1. Prepare the Lamb: Score the leg of lamb lightly with a sharp knife. Rub the lamb with wild garlic butter, minced garlic, salt, and pepper. Place the lamb on a bed of chopped carrots, celeriac, onion, lemon slices, and optional candied lemon peels in a roasting pan.

2. Roast the Lamb: Preheat the oven to 375°F (190°C). Pour the white wine and stock into the bottom of the pan. Roast the lamb until the internal temperature reaches your desired doneness (about 130°F (54°C) for medium-rare). Remove the lamb from the oven and let it rest before carving.

3. Prepare the Potatoes: Wash and dry the potatoes. Using a sharp knife, make thin slices across each potato, being careful not to cut all the way through. (Tip: Place the potato between two chopsticks or on a baked potato board to prevent cutting through, if you don’t have a knife with an extended heel.) Rub each potato with wild garlic butter, getting the butter into the slits - or just lay it on top if you are in a hurry. Season with salt and pepper.

4. Place the potatoes on a baking sheet and bake until crispy on the outside and tender on the inside, about 45-60 minutes.

5. Make the Sauce: Strain the liquid from the roasting pan into a saucepan. Over medium heat, reduce the liquid slightly, then whisk in additional butter to thicken and enrich the sauce, creating a monté emulsion.

Jenny Åkerströms Hasselback potatoes from the Princess Cookbook:

593. Ugnstekt potatis (Hasselbackspotatis).

Oven-Baked Potatoes (Hasselback Potatoes).

(Serves 6)

12-14 preferably elongated potatoes

4 tbsp. butter

2 tsp. salt

2-3 tbsp. finely sifted breadcrumbs

(4-5 tbsp. grated cheese)

The potatoes are peeled and sliced into thin slices, but not all the way through, just so that they barely hang together. The slices are spread apart as much as possible, without detaching from each other. In a large frying pan, a portion of the butter is lightly browned, the potatoes are gently transferred to the pan, a little salt is sprinkled over, and the rest of the butter is distributed in dollops and placed on top of the potatoes. The pan is placed in a hot oven, and the potatoes are frequently basted with the butter. More butter is added, if necessary. When the potatoes start to soften, which is tested with a skewer, the cheese and sifted, light breadcrumbs are sprinkled on. When the potatoes are completely soft and have obtained a beautiful golden brown color, they are carefully transferred to the serving dish. In the center, one can arrange vegetables and surround them with the potatoes. For those who do not like cheese, simply omit it.

Serve with fried meat dishes.

Cooking time: 50 min. 

More of our farmhouse recipes: