Mains · Finnish

Karitsavati

Name: Karitsavati
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 2 pkg lamb roast 150 g each; 1 bunch green asparagus 450 g; 1 bag French salad mix 65 g; 0.75 dl pecan nuts; 0.5 pkg pomegranate seeds 100 g each · fresh; 1 pot of parsley; 1 pot of fresh coriander; 2 garlic cloves; 1 tsp ground coriander; 0.5 tsp cardamom; 0.5 tsp chili flakes; 0.5 tsp salt; 3 tbsp extra virgin olive oil; 2 tbsp water; 1 tbsp lemon juice; 1 red onion 100 g; 2 tbsp white wine vinegar; 1 tsp sugar; 0.25 tsp salt; 1 tbsp extra virgin olive oil

A festive lamb platter is easily assembled using ready-cooked lamb roast. It is paired with roasted green asparagus, and the fresh green sauce is seasoned with cardamom.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
First, make the pickled red onion. Peel and thinly slice the red onion. Mix the vinegar, sugar, and salt together in a bowl. Add the red onions and toss. Let sit at room temperature while you prepare the rest of the dish.
2
Rinse the asparagus and trim off the woody ends. Peel the asparagus if necessary. Heat the oil in a pan and fry the asparagus for a few minutes, turning occasionally. Set aside.
3
Toast the pecans in the same pan, then chop them once cooled.
4
Purée the parsley and coriander using a hand blender or a food processor. Grate in the garlic cloves. Season the sauce with ground coriander, cardamom, chili, and salt. Add the oil, water, and lemon juice, and blend into a smooth sauce.
5
Spread the salad mix onto a platter and drizzle with a few spoonfuls of the sauce. Then arrange the asparagus, sliced lamb, and red onions on top. Drizzle the remaining sauce over the dish. Sprinkle with the pecans and pomegranate seeds.