Lammekoteletter med Ramslog

April in Denmark has a smell. Not the cold mineral air of March, something green and alive rising from the forest floor where the beech trees are just starting to open. That smell is ramslog: wild garlic, broad soft leaves that carpet the ground under the trees and fill the air with a clean, sharp sweetness that lasts only a few weeks before it's gone.

This is when you make lammekoteletter med ramslog. The lamb is spring lamb, pink and tender and worth seeking out. The ramslog comes from the woods, or if you're lucky, from a good market stall that somebody filled that morning. You sear the chops in butter until the outside goes deep gold, rest them while you build a fast cream sauce in the same pan, and finish with handfuls of ramslog that wilt in seconds and turn the sauce a pale, living green.

What matters most here is the lamb itself. Don't overcook it. I'll walk you through how to read the chop by touch and by sight so you know when to pull it from the heat. Once you've done it, you'll trust your hands. And that trust is worth more than any timer. The season decides when you make this dish. Your confidence decides how well.