Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Teriyaki Glazed Lamb Sirloin with Green 'Couscous'

Dinner, Lamb, Sides, VegetablesTove Balle-PedersenComment

We really enjoy eating lamb. But this cut was new to us. Not sure if it would be a tough piece of meat or what. I decided to try to cook it medium, hoping for the best. And it turned out perfect. Clearly not the last time I’m serving lamb sirloin.
I was looking for a non-starchy side, because I want to cut a little back on starchy carbs. This cauliflower couscous was a good replacement for regular couscous. Easy to make, no cooking needed. Next time I will add some kind of fruit, to give it some sweetness.

Recipe inspired by Årstiderne.

Serves 3-4.


  • ¾ - 1 pound lamb sirloin ‘steaks’

  • 100 ml teriyaki-sauce

  • olive oil for frying

Green 'Couscous':

  • 1 bunch kale

  • 1 medium cauliflower

  • 1 preserved lemon , finely diced

  • 1 small handfull almond, dry roasted on a skillet

  • 1 shallots, thinly sliced.


Sear the sirloins on both sides in olive oil. Turn the heat down, and keep cooking to the desired doneness. I cooked it for about 5-8 minted and ended up with medium steaks. Add the teriyaki sauce, and turn the steaks så they are glazed all over. Slice before serving.

While cooking the steaks, wash and trim the kale of the stems, and chop finerly. Wash and grate the cauliflower. Peel and thinly slice the shallots. Mix all the ingredients for the ‘couscous’ putting the almonds on top - set aside.

Plate ‘couscous’ and sliced steaks.


Lammerullepølse - Lamb spiced cold cut

Brunch, Lunch, Meats, LambTove Balle-PedersenComment
Lammerullepølse - Lamb spiced cold cut

Lammerullepølse - Lamb spiced cold cut

Rullepølse is a traditional cold cut made in the Scandinavian countries. In Denmark you normally make rullepølse from pork belly, but you can pretty much make it from the meat of your choice. 

When we had the big family lunches at my Godmothers house we always got a lamb version of Rullepølse. I really liked the delicate taste, so here is my take on the Lamb rullepølse. 

Makes 1 rullepølse.


  • 1 - 1½  kg (2-3 pound) lamb belly or boneless leg of lamb
  • 3-4 tablespoons coarse sea salt
  • ½ teaspoon sodium nitrite (food grade) optional*

Spice blend:

  • ½ onion, finely chopped
  • 1 garlic clove, minced
  • 1 large bunch of parsley, finely chopped
  • 3 teaspoons freshlycoarsely ground black pepper
  • 1 teaspoon dried rosemary
  • 2-3 packets (21 g) gelatine

Cooking broth:

  • water, to cover
  • 2-3 teaspoons salt
  • 10-15 whole peppercorns
  • 2 bay leaves


If you are using a leg of lamb, you need to cut the meat into a large rectangle about ⅕ inch (1 cm) thick.  

Cut off any large chunks of fat, but don't make it too lean. Trim the ends so they are straight.  Trim any really thick places if that side is too thick when you roll it up. Lay the lamb flat on a cutting board and sprinkle salt and sodium nitrite all over. Fold the meat up, and place it in a ziplock bag in the refrigerator for 24-36 hours. 

Rinse the meat, and pat it dry with paper towel. Lay the meat flat on a cutting board, and sprinkle it with ⅓ of the gelatin powder. Spread the chopped onion on top. Sprinkle a good amount of pepper and allspice blend on top, ending with the rest of the gelatin. 

Carefully roll or fold up the meat into a large sausage. Use cooking twine to tie the meat up all the way.

Bring water to a boil, and place the rullepølse in the water with salt, peppercorns and bay leaves. Cook the rullepølse for 1½-2 hours at a simmer. 

When cooked, place the rullepølse in a press. If you do not have a rullepølse press you can use two loaf pans and tie it up hard with more twine. Put the rullepølse in a large ziplock bag and into the refrigerator for at least 12 hours.

Remove the twine, and slice the rullepølse in thin slices, and serve it on rye bread or another good bread, as an open faced sandwich.


*Sodium nitrite makes the rullepølse keep the pinkish color

Greek-Style Stuffed Peppers

Dinner, Lamb, MeatsTove Balle-PedersenComment
Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers

These stuffed peppers were really delicious. The peppers were sweet and perfectly roasted, but without getting mushy and bland. The filling was soft and flavorful. I don't like when the filling comes out like a little hard meatball. This gives me flashbacks to bland stuffed cabbage (kåldolmer) dinners in my childhood. The greek flavors is just as vibrant as the colors of the beautiful roasted peppers.

Serves 3-4


  • 100 g orzo
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • 450 g (1 pound) ground lamb
  • 1 teaspoon oregano
  • 1 teaspoon chopped, fresh mint leaves
  • 1 little handful Italian parsley, chopped
  • 1 can diced tomato, drained
  • 10-12 pitted kalamata olives, chopped
  • 3 tablespoons crumbled feta cheese
  • salt & pepper to taste
  • 4 bell peppers
  • olive oil


Cook the orzo according to the package, I used the liquid drained from the tomatoes in the cooking water. 

Prehaet the oven to 400℉ (200℃).

Sauté the onions until translucent, add garlic and meat and brown it. Remove from the heat. Mix in spices, herbs, tomato, feta, olives and the cooked orzo, season with salt and pepper.

Cut the tops of the peppers, and remove the seeds. Coat the outside with olive oil, and place them in an ovenproof dish. Fill the peppers and place the top on the peppers as small lids. Bake the peppers for 30-40 minutes until the peppers are tender, but still holding up.

Serve the peppers with a simple greek salad, containing greens, cucumber, red onions, tomatoes, olives and feta.


Leg of Lamb, Provencal

Dinner, Lamb, Meats, Simmer FoodTove Balle-PedersenComment
Leg of Lamb, Provencal

Leg of Lamb, Provencal

We never had lamb in my house growing up. My dad said it tasted like chewing on wool, and he would never eat it. Luckily he didn't state that he rather eat an old hat, because he came to love lamb in his later years. I guess that he got to eat sheeps-meat instead of lamb when he grew up, during and after world war II, when money were scarce.

My beloved niece, eating a leg of lamb, 2004.

My beloved niece, eating a leg of lamb, 2004.

My first encounter with lamb, was when my brothers then girlfriend made this dish for us. Ohh My it was good. The great tasting lamb with more than a hint of garlic and rosemary. The potatoes gets the flavors from the lamb roasting on top, and are soft, with a crispy top. This dish quickly became a family favorite.

 This leg of lamb is really a great meal when you are having people over. All the prep can be done hours in advance, so you can get the kitchen and your self cleaned up before the guests arrive. I love meals like that, served family style.


Serves 4-6 people


  • 1 (6-7 lb.) bone in leg of lamb

  • 9 cloves of garlic

  • 3 sprigs of rosemary

  • 2 teaspoons olive oil

  • 12 medium-large potatoes, peeled and sliced

  • lamb stock or chicken stock

  • salt & pepper


Preheat the oven to 450 ℉.

Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Poke holes into the meat, slide a small piece of garlic into the hole, repeat this all over the leg of lamb. Combine the oil, 1 garlic clove, leave from the rosemary sprigs, salt and pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.

Slice the potatoes, and place them in a large roasting pan. Pour in stock, so it almost cover the potatoes.  tuck in the rosemary sprigs. Place the leg of lamb on top.

Roast for 25 minutes. Turn the heat down to 350℉ and roast for another 2 hours, until a meat thermometer registers 165℉ for well done. You can serve the lamb medium (140℉). Place the lamb on a cutting board, covered with aluminum foil, and allow to rest for 15 minutes. Return the potatoes to the oven to keep warm. Slice the lamb and arrange on a platter, and serve it with the potatoes.


Spicy Meatballs in Spicy Tomato Sauce

Dinner, Lamb, MeatsTove Balle-PedersenComment
Spicy Meatballs in Spicy Tomato Sauce

Spicy Meatballs in Spicy Tomato Sauce

These spicy lamb meatballs in a tomato-curry are so tasty and flavorful, and I really love it. You would think, that the dish is burning hot when you start adding all the chilies, but somehow the chilies mellow out and just adds a nice heat. Of course I removed all the seeds, but serranos usually pack some heat.

I really like to drizzle the juice from the lemon over the dish when plated. The tanginess brightens the flavor profile of the dish.

For at low calorie version, serve the meatballs over cauliflower rice.

Serves 4



  • 450 g ground lamb
  • 1 tablespoon grated ginger
  • 1 garlic clove
  • 2 Serrano chilies
  • 1 teaspoon garam masala
  • 35 g (1 dl) plain breadcrumbs 
  • ¾ teaspoon salt
  • 1 egg


  • 4 tomatoes
  • 4 Serrano chilies
  • 1 inch (2½ cm) fresh ginger


  • 2 teaspoons grape seed oil
  • 2 teaspoons cumin
  • ¾ teaspoon turmeric
  • 2 teaspoons paprika
  • ⅛ cup almond slivers
  • salt to taste


  • Serrano chili 
  • lemon



Peel and grate ginger and garlic. Cut the chilies in half, length-wise and remove the seeds with a spoon. Dice the chilies. Mix meat, garlic, ginger, chili, egg, garam masala and breadcrumbs in a bowl, season with salt. Form about 12 round meatballs with your hands.


Cut the chilies in half, length-wise and remove the seeds with a spoon, peel the ginger, and roughly chop it up. Cut the tomatoes in half. Add all the ingredients in a blender, and purée until smooth.


Heat the oil in a large sauté pan and fry cumin, turmeric, paprika and almonds for about 20-30 seconds until fragrant. Add the purée and bring it to a simmer while stirring. Let the sauce simmer for about 15 minutes. Place the meatballs in the sauce and simmer them in the sauce for another 15 minutes. Add more water if necessary. 

Finish of the dish with slices of chili and lemon wedges. Serve the meatballs over rice.