Lamb baron with mustard potatoes and mushroom sauce

Lamb baron is the inner and outer fillet of lamb rolled into the lamb back, when the bones are removed. You can buy it at Meny, the butcher and other shops with a meat counter. This is bought at Meny and is filled with delicious herbs.


1/2 dl Bergby's sweet and strong sausage mustard

2 tbsp capers

1/2 cup olive oil

1 handful of finely chopped parsley

1 finely chopped spring onion

1/2 lime, juice only


Stir everything well and mix with freshly cooked mini potatoes.

Mushroom sauce:

2 pk sliced mushrooms

2 finely chopped onions

5 dl cream

2 cloves finely chopped garlic

4 tablespoons fund, e.g. shallot fund. You can ev. use bouillon cubes


Brown the mushrooms and onion well in butter. Add the garlic and let it simmer for a few minutes. Add cream and stock. Let it cook until it thickens. Season with pepper and possibly. more funds if you do not think it is salty enough.

The meat:

Brown the baron in butter, at a high temperature in the frying pan or give it a round on the grill. Bake further in an oven at 175 degrees for approx. 20 minutes. If you use a roasting thermometer, the core temperature should be 52 degrees when you take it out. Remember to let it rest for a few minutes, before cutting into it.

Serve lamb baron with optional vegetables, such as cauliflower, broccoli or romanesco.


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