Asturian-style Pinnekjøtt

Ingredients

In this adaptation, we infuse the traditional Norwegian Pinnekjøtt with the flavors of Asturian cuisine. While the original dish is typically prepared with cured lamb ribs, we use fresh lamb ribs for a more tender and succulent result. Additionally, we incorporate Asturian spices and herbs to enhance the smoky flavor profile. The cooking technique remains similar, slow-cooking the ribs to achieve the desired tenderness. We alse have the original recipe for Pinnekjøtt, so you can check it out.

• 2 kg (4.4 lbs) fresh lamb ribs 2 kg (4.4 lbs) fresh lamb ribs
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 500 ml (2 cups) Asturian cider 500 ml (2 cups) Asturian cider
• 500 ml (2 cups) water 500 ml (2 cups) water
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a small bowl, combine the smoked paprika, ground cumin, dried oregano, minced garlic, salt, and black pepper to create a spice rub.
3. 3.
   Rub the spice mixture all over the lamb ribs, ensuring they are evenly coated.
4. 4.
   Heat a drizzle of olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Sear the lamb ribs on all sides until browned, then remove from the pot and set aside.
6. 6.
   Deglaze the pot with Asturian cider, scraping up any browned bits from the bottom.
7. 7.
   Return the lamb ribs to the pot and add water until the ribs are partially submerged.
8. 8.
   Cover the pot and transfer it to the preheated oven.
9. 9.
   Slow-cook the lamb ribs for 3-4 hours, or until the meat is tender and easily pulls away from the bone.
10. 10.
    Once cooked, remove the lamb ribs from the pot and let them rest for a few minutes before serving.
11. 11.
    Serve the Asturian-style Pinnekjøtt with boiled potatoes and steamed vegetables.

Treat your ingredients with care...

• Asturian cider — Choose a dry Asturian cider for the best flavor. If unavailable, you can substitute it with a dry apple cider.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked sea salt to the spice rub.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the spice rub.
• Make sure to sear the lamb ribs properly to enhance the flavor and texture of the dish.
• Allow the lamb ribs to rest before serving to ensure maximum tenderness.
• Serve the Pinnekjøtt with a side of lingonberry sauce for a traditional Norwegian touch.

Serving advice

Serve the Asturian-style Pinnekjøtt on a large platter, garnished with fresh herbs such as parsley or thyme. Accompany it with boiled potatoes and steamed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the golden-brown lamb ribs on the platter, ensuring they are evenly spaced. Drizzle some of the cooking juices over the ribs for added moisture and shine. Place the boiled potatoes and steamed vegetables alongside the ribs for an appealing presentation.