This recipe is a response to a challenge, and the challenge is simple: Easter lamb but not in its boring, traditional form.
For this recipe, you’ll need a special mold: silicone egg-shaped molds to make the Knäckerbröd shells. If you don’t have them, any other fun shape could work as long as the shell holds about 250 ml (1 cup) to accommodate the “surprise” inside.
A unique twist in this recipe includes nested elements, hence this little pointer to the fava bread.
Serves 4 (as a starter):
- 100g dried lentils
- 60g rye flour
- 15g wheat flour
- 500ml water
- 200g finely ground lamb
- 100ml whisky with a peaty note
- 30g sun-dried tomatoes
- 1 tablespoon Chardonnay vinegar
- 2 tablespoons olive oil
- 4 eggs
- 80g bean bread
Knäckerbröd dough:
Mix the rye and wheat flours with the water to make a dough. Optionally, add flax or sesame seeds for extra flavor. Roll the dough to 0.8mm thickness, then press it into your molds. Dry the dough in the oven at 120°C (250°F) for 1 hour. Set the shells aside.
Start cooking the lentils in cold water. Simmer for about 40 minutes until tender, then drain and cool them.
Mix the cooled lentils with the vinegar, olive oil, a pinch of salt, and freshly ground black pepper.
Sauté the ground lamb in a pan, then deglaze with the peated whisky. Set aside.
Slice the bean bread into strips
These rudimentary soldiers are called ‘Mouillettes’ in French, a good ethymologically consistent translation could be “wetties” as the idea is that you’ll ‘wet’ them in the egg yolk .
Fry the eggs sunny-side up. Cut the egg whites in a way that allows them to neatly cover the Knäckerbröd shells.
Fill each Knäckerbröd shell with the lamb and sun-dried tomatoes, then top with the fried egg.
Arrange the filled shells on plates, add the fava bread strips on the side, and serve immediately.