Food for Every Soul

Food for Every Soul » The Help Force

Heyyy Helpers! Welcome back to another edition of Food for Every Soul, a series by myself where I interview people from Help Force about their favorite and famous recipes! For this post, I decided to interview a very kind and surprising person that jumps right into the chat when least expected and highlights it with him being him. Someone sometimes called insane 🤪 and sometimes luci! :devil_heart: When you ever feel like reviving and talking in chat, it’s always a mark when he’s around! We introduce to you he one and onlyyyy HF Commodore: Lucifer(Insane)! (I thank Rooboo for helping with this <3)

I started off by asking him some questions about this delicious recipe!

Hello Insane! Welcome to this recipe interview! Can you tell us what recipe you will be talking about today? 
Insane: lammstek med timjan-rödvinsås 
Lammstek med potatisgratäng och rödvinssås

Can you tell us why this recipe is important to you, is it a family recipe, and is there any history or story behind it?
Insane: This is a family recipe and my late mother had made it for me many times since it was my favorite 

Here comes the best part, the Recipe! (As explained by Insane)


» 1 kg (2 lb) boneless leg of lamb

» 2 tsp fresh thyme leaves

» 2 tsp fresh rosemary leaves, finely chopped

» 1 unwaxed lemon, zest only

» 6-8 black peppercorns, roughly crushed

» ½ tbsp oil

» ½ tbsp butter

» Red wine sauce

» 1 tbsp caster (superfine) sugar

» 250 ml (1 cup) red wine

» 250 ml (1 cup) stock, game and wild mushroom or beef

» 1 tsp thyme leaves

» 2 garlic cloves, finely sliced

» 1 tsp soy sauce

» 1 tbsp cornflour (corn starch), mixed with a little water

» 60 g (½ stick) butter (optional)

» Salt and freshly ground black pepper to taste


lammstek med timjan-rödvinsås

1. Pre-heat the oven to 130°C (250°F, gas ½, fan 120°C).

2. Cut away all the outer fat from the lamb and cut it into smaller joints.

3. Season the small joints with thyme, rosemary, lemon zest and pepper.

4. Heat the oil in a frying pan. When hot add the butter. Brown the joints in two batches.

5. Roast until the inner temperature reaches 60°C (140°C), about 30 minutes. Remove the meat from the oven, cover with foil and leave to rest somewhere warm for at least 30 minutes.

6. Melt the caster (superfine) sugar in a saucepan and add the red wine, stock, thyme, garlic, soy sauce and juices from the meat. Boil steadily until reduced by half.

7. Remove the sauce from heat and then stir in the cornflour mixture. Return the sauce to the heat and simmer gently for a couple of minutes, stirring constantly until thickened.

8. Whisk in the butter and then season to taste with salt and pepper.

9. Slice the lamb, pour over some of the sauce and then garnish with fresh rosemary leaves or thyme flowers. Serve the rest of the sauce in a warm jug.


Do you have any tips or tricks on making it or why people may like this recipe, or any memories from it? 

Insane: When I was 17, I was cooking this for the first time for a birthday party and I ended up almost burning my old house down because I accidentally put the heat too high.

Tips: Garnish the lamb with some thyme flowers, Serve the lamb with korngryn och rotsaker or pearl barley and root vegetables and also use a meat thermometer.

Thank you Insane for doing this interview for us!

Insane: You’re welcome! 

With that everyone, we’ve reached the end of the post! We know you wanted to read more xD but I will be back next time with more fresh and delicious content! If anyone would like to share a recipe with us, DM me with your ideas!

Bon Appetit! <3

Keep Unleashing The Power Of Helping!


HF Second In Command


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