Steamed Lamb with Garlic and Juniper

Cut lamb (1000 g) into large pieces. Rub the meat with garlic (25 g), then add juniper berries (10 g), cilantro (20 g), cumin (3 g), coriander (cilantro seeds) (3 g), table salt (15 g) and black pepper (2 g). Cover and leave at room temperature for 1 hour.

Place the meat in a steamer basket, add herb sprigs for aroma and steam for 2–2.5 hours. The meat should separate easily with a fork and the juices should run clear when pierced. Serve hot or fully chilled with fresh herbs.