The easiest lamb for Easter – You don’t even need an oven

The easiest lamb recipe for Easter is here.

Lamb carpaccio is perfect for enjoying with wine. Roni Lehti

Lamb and lamb are traditional Easter dishes. Nowadays, boneless steaks, roasts and fillets are increasingly chosen from lamb or lamb instead of lamb fillet.

This time the chef Risto Mikkola wanted to make a lamb carpaccio as an appetizer. It is certainly the easiest lamb recipe for Easter. If you want lamb for your Easter table, but you doubt your cooking skills, make carpaccio. No need to worry about temperatures with this lamb recipe.

The lamb fillet is first salted well and all the spices are rubbed on its surface. The meat is wrapped tightly in plastic wrap, shaped and put in the freezer for at least 2 hours.

Then just use a sharp knife to cut thin slices. Easy.

– Hardly many people have a meat slicer at home, so a sharp knife is really good, because it’s easy to cut tough meat. And it doesn’t matter if the piece is thicker in some places, this meat is so soft.

After cutting, the fillet can be put back in the freezer.

Roast a whole garlic in the oven, then put the cloves on a plate. Roni Lehti

With the lamb, Mikkola wants to offer marinated cottage cheese.

– Home cheese is a great product. It has a delicate, soft taste. And the mouthfeel is different, elastic, Mikkola praises.

He continues that it is easy to flavor home cheese in many different ways, such as with garlic and herbs, but also Asian-style with soy and lime.

The whole thing is finished by your lipstick mayonnaise.

– Lipstick is a great herb. The meat has great flavors, which go well with the lipstick.

Did you know?

Lamb has been eaten in Central Europe as Easter food since the 6th century.

Lamb was probably chosen as Easter food because it reminds us of Jesus’ last meal.

Lamb did not become established on Finnish Easter tables until the 1970s.

Traditionally, sheep were slaughtered in autumn, so they are no longer eaten at Easter.

Instead, traditional Easter dishes in Finland have been mammi, pasha, blood sausages, rieska, pies and baked cheeses.

Lamb carpaccio

400 g lamb sirloin

2 teaspoons of salt

1 clove of garlic

5 sprigs of thyme

zest of half a lemon

5 tablespoons of olive oil

1. Remove the films from the fillet if necessary. Chop the thyme and garlic and grate the lemon peel. Mix with olive oil.

2. Rub the spices and salt on the surface of the meat. Wrap the meat tightly in plastic wrap and put it in the freezer for at least 2 hours.

3. Take the meat out of the freezer, remove the plastic wrap and cut the fillet into very thin slices with a sharp knife. Press the slices under plastic wrap to make them even thinner and place them on a serving plate in one layer.

Homemade cheese marinated in garlic

1 pack of cottage cheese

½ pnt parsley

½ pnt thyme

1 dl rapeseed oil

1. Cut the cottage cheese into cubes about 1 cm in size. Put the other ingredients in a blender and blend into a smooth herbal oil. Put the cottage cheese cubes in herbal oil to marinate.

Your lipstick mayonnaise

30 g lipstick

50 g of parsley

2.5 dl of rapeseed oil

1 egg yolk

1 tablespoon dijon mustard

1 tablespoon of brandy vinegar

1 tablespoon of sugar


1. Gather the herbs and dry them properly. Grind the herbs with the oil in a blender at full power for a few minutes. Strain the oil through a cloth and collect.

2. Put vinegar, sugar, mustard, egg yolk on the bottom of the bowl and mix well. Add the herbal oil in a thin strip, stirring all the time. Season with salt, check the taste and serve.

Roasted garlic cloves

2 whole garlic cloves

30 g of butter

1. Cut off the “hat” from the stem side of a whole garlic. Put butter on top, wrap in foil and cook at 180 degrees for 20 minutes.

2. Cool and squeeze the cloves from the garlic.

Wolfberger La Louve Pinot Noir 2020, France (€20.48)

Wolfberger La Louve Pinot Noir from the Alsace region of France crowns Easter by ending up on your dining table as a companion to carpaccio.

Wolfberger La Louve is a 100% Pinot Noir that is made in the Burgundian way. The grapes are carefully picked by hand already in the vineyard. In alcoholic fermentation, the grape pulp is mixed by hand in order to get all the possible extract and color from the grapes into the wine. The wine is aged for 8–10 months in Bourgogne oak barrels.

The wine is richly medium-bodied, lusciously berry-like and elegantly acidic. Its aroma gives wild strawberries, sour cherries and red currants.

This red wine, in all its delicacy, is perfect for enjoying as is.