Hårga Lamb & Bloom Salad

Name: Hårga Lamb & Bloom Salad
Ingredients: For the Hårga Braised Lamb; 1.5 kg Boneless Lamb Shoulder, trimmed; 2 tbsp Olive Oil; 1 Large Yellow Onion, chopped; 4 Garlic Cloves, minced; 2 tbsp Smoked Paprika; 1 tbsp Dried Rosemary; 1 tbsp Dried Thyme; 2 Bay Leaves; 400g can Crushed Tomatoes; 1 cup Red Wine (dry); 3 cups Beef or Vegetable Broth; to taste Salt; to taste Black Pepper; For the Midnight Sun Farro Salad; 1 cup Pearled Farro; 3 cups Water or Vegetable Broth; 1/2 English Cucumber, diced; 1 cup Cherry Tomatoes, halved; 1/4 Red Onion, very thinly sliced; 1/4 cup Fresh Dill, chopped; 1/4 cup Fresh Parsley, chopped; 2 tbsp Fresh Mint, chopped; 100g Feta Cheese, crumbled; 1 Lemon, juiced and zested; 3 tbsp Extra Virgin Olive Oil; to taste Salt; to taste Black Pepper

A deeply aromatic, slow-braised lamb shoulder infused with smoked paprika and robust herbs, representing the ancient, foreboding rituals and fiery sacrifices. Served alongside a vibrant 'Midnight Sun' farro salad, bursting with fresh herbs, tangy feta, and bright lemon, evoking the deceptive beauty and perpetual daylight of the Swedish summer. This dish artfully blends tender lamb with a crisp, herbaceous grain salad.

Dish
28 ingredients
12 steps
Horror

Gather these

Ingredients

For the Hårga Braised Lamb
1.5 kgBoneless Lamb Shoulder, trimmed
2 tbspOlive Oil
1Large Yellow Onion, chopped
4Garlic Cloves, minced
2 tbspSmoked Paprika
1 tbspDried Rosemary
1 tbspDried Thyme
2Bay Leaves
400g canCrushed Tomatoes
1 cupRed Wine (dry)
3 cupsBeef or Vegetable Broth
to tasteSalt
to tasteBlack Pepper
For the Midnight Sun Farro Salad
1 cupPearled Farro
3 cupsWater or Vegetable Broth
1/2English Cucumber, diced
1 cupCherry Tomatoes, halved
1/4Red Onion, very thinly sliced
1/4 cupFresh Dill, chopped
1/4 cupFresh Parsley, chopped
2 tbspFresh Mint, chopped
100gFeta Cheese, crumbled
1Lemon, juiced and zested
3 tbspExtra Virgin Olive Oil
to tasteSalt
to tasteBlack Pepper

Step by step

Instructions

1
Preheat your oven to 160°C (325°F). Season the lamb shoulder generously with salt and black pepper.
2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb on all sides until deeply browned, about 5-7 minutes total. Remove lamb and set aside.
3
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, smoked paprika, dried rosemary, dried thyme, and bay leaves. Cook for 1 minute until fragrant.
4
Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until reduced slightly. Stir in the crushed tomatoes and beef broth.
5
Return the lamb to the pot. The liquid should come about halfway up the lamb; if not, add a little more broth. Bring to a gentle simmer.
6
Cover the pot and transfer to the preheated oven. Braise for 3-4 hours, or until the lamb is fork-tender and easily shreds. Remove from oven and let rest for 15 minutes. Shred the lamb directly in the pot, mixing it with the rich sauce.
7
While the lamb braises, prepare the farro. Rinse the farro under cold water. In a medium saucepan, combine farro with 3 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender but still slightly al dente. Drain any excess liquid and let it cool completely.
8
In a large bowl, combine the cooled farro, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
9
Add fresh dill, parsley, and mint to the farro mixture. Gently fold in the crumbled feta cheese.
10
In a small bowl, whisk together the lemon juice, lemon zest, and extra virgin olive oil. Season with salt and pepper to taste.
11
Pour the dressing over the farro salad and toss gently to combine. Taste and adjust seasoning if needed.
12
To serve, create a bed of the vibrant Midnight Sun Farro Salad on a plate. Spoon generous portions of the Hårga Braised Lamb on top or alongside. Garnish with a fresh sprig of dill or a sprinkle of paprika, if desired.

The Inspiration

Why this dish

This dish draws directly from the movie's stark contrasts: the deeply flavorful, smoky lamb represents the cult's ancient, foreboding rituals and the final fiery pyre of sacrifice. The 'Bloom Salad,' bursting with fresh herbs, feta, and bright citrus, embodies the 'Midnight Sun' and the initial idyllic beauty of the summer festival, before the horror unfolds. The contrast between the rich, dark lamb and the bright, fresh salad creates a culinary 'bad trip' – beautiful yet unsettling.

Midsommar · Horror

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