Butter Lamb for Easter Brunch
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter (1 packet)
- 2 peppercorns
- 1 box cress
Print Recipe
Pin Recipe Instructions
- Unpack the packet of butter and place on a plate or kitchen board.
- Cut a rectangle out of a block of butter (top right). You still need this cut-out rectangle for the snout, the ears and the tail.
- For the snout, cut off a corner from the rectangle you have cut out.
- Cut the ears from another corner of the small rectangle and glue them to the remaining block of butter, which will now be further modeled as a body. In such a way that the top left square becomes the head, then smooth everything a little so that you can no longer see any transitions.
- You also cut off a small stump tail from the small butter block and model it on the back of the basic block.
- Then you take a fork or a knife and pierce the butter with small twisting movements so that small curls form.
- I usually also put a little scoop on my head, I think that looks smart.
- Two peppercorns are the eyes and you can make your lamb laugh a little more.
- It looks very nice when you put the lamb in a cress bed.
- The lamb can be prepared in a quiet minute and then wait in the freezer to be used.
- So that everything is clearer, I have explained the individual steps in a step-by-step explanation.
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