We use cookies to help this site deliver the best possible experience.   Remove this notice.

Swedish minced Lamb Hazel-hens Recipe

These traditional treats are named and shaped after a bird that is similar, if smaller, to a grouse

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(0 vote) 0/5
Pour people
  • For the meat
  • Minced lamb : 1 kg
  • Panko breadcrumbs : 100 g
  • Semi-skimmed milk : 120 ml
  • Banana shallot(s) : 3 whole
  • Dried apricot(s) : 50 g
  • Raisin(s) : 50 g
  • Flat leaf parsley : 0.5 bunch
  • Whole egg(s) : 1 whole
  • Double cream : 300 ml
  • Soy sauce : 15 ml
  • Unsalted butter : 50 g
  • Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • For the sauce
  • Unsalted butter : 50 g
  • Plain flour : 50 g
  • Semi-skimmed milk : 400 ml
  • Double cream : 150 ml
  • Dehydrated veal glaze : 30 g
  • Soy sauce : 15 ml
  • Redcurrant jelly : 20 g
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the garnish(es)
  • Golden syrup : 40 g
  • White wine vinegar : 20 ml
  • Water : 20 ml
  • Freshly ground black pepper : 2 Turn
  • Baby potato(es) : 800 g
  • Cucumber(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Flat leaf parsley : 0.5 bunch

    Preheat an oven to 190*

    Peel and dice the shallots.
    Pick the leaves and finely slice the parsley.
    Soak the breadcrumbs in the milk.
    Finely dice the dried fruit.

    Grease a roasting tray with butter.

    Mix together the meat, breadcrumb, egg, dried fruit, shallot, cream and parsley and season with the salt pepper and soy.

    Using a wet hand and a spoon, shape the mix into 18 equal sized rugby ball shapes and place on the greased tray.

    Place the tray in the oven and roast for 15-20 minutes.


    Preheat the milk and cream over a gentle heat.

    In a separate saucepan, cook the flour and butter together over a gentle heat while stirring, until it forms a doughy 'roux'.
    Add the warmed milk gradually while stirring until all incorporated and the mix is a creamy sauce consistency.
    Add the veal glaze, jelly, soy and seasoning, stir and remove from the heat until the meat is cooked.
    Finish the sauce with the juices fro the tray.


    In a large pot, bring the potatoes to the boil in cold salted water.Turn down to a simmer and cook until tender.

    Finely dice the chili.
    Pick and finely slice the parsley.
    Shave the cucumber into ribbons with a peeler.

    Mix together the vinegar, golden syrup, water and pepper and toss through the cucumber, chili and parsley.

    Serve the cucumber pickle and the potatoes on the side of the Hazel-hens

Chef's tip

«The breadcrumb and egg mix help lighten the texture of the meat balls. This is especially important when using lean lamb mince»

Similar recipes in this theme