Pinnekjøtt with Traditional Norwegian Flavors

Ingredients

• 2.2 lbs (1 kg) lamb ribs, salted and dried 2.2 lbs (1 kg) lamb ribs, salted and dried
• Birch sticks (or steamer basket/roasting rack) Birch sticks (or steamer basket/roasting rack)
• 2 lbs (900g) potatoes, boiled 2 lbs (900g) potatoes, boiled
• 1 lb (450g) rutabaga, mashed 1 lb (450g) rutabaga, mashed
• Lingonberry sauce, to serve Lingonberry sauce, to serve

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Soak the salted and dried lamb ribs in cold water overnight to remove excess salt.
2. 2.
   Place the birch sticks in a large pot, creating a bed for the lamb ribs. If using a steamer basket or roasting rack, set it up in the pot.
3. 3.
   Arrange the lamb ribs on top of the birch sticks or in the steamer basket/roasting rack.
4. 4.
   Fill the pot with enough water to reach just below the level of the lamb ribs.
5. 5.
   Cover the pot and steam the lamb ribs over medium heat for approximately 2-3 hours, or until the meat is tender and easily pulls away from the bones.
6. 6.
   While the lamb ribs are steaming, boil the potatoes until tender and mash the rutabaga.
7. 7.
   Serve the Pinnekjøtt hot with boiled potatoes, mashed rutabaga, and lingonberry sauce on the side.

Treat your ingredients with care...

• Lamb ribs — Soaking the salted and dried lamb ribs overnight helps to remove excess salt and ensures a well-balanced flavor.

Tips & Tricks

• If birch sticks are not available, you can use a steamer basket or a roasting rack to steam the lamb ribs.
• Serve the Pinnekjøtt with a side of lingonberry sauce to add a touch of sweetness and tanginess to the dish.
• For a smokier flavor, you can add a few juniper berries to the pot while steaming the lamb ribs.
• Make sure to remove any excess salt from the lamb ribs before soaking them overnight.
• Leftover Pinnekjøtt can be refrigerated and enjoyed the next day. It can also be frozen for future use.

Serving advice

Serve the Pinnekjøtt hot, alongside boiled potatoes, mashed rutabaga, and lingonberry sauce. The combination of flavors and textures creates a delightful and satisfying meal.

Presentation advice

Arrange the tender lamb ribs on a platter, garnished with fresh herbs such as parsley or thyme. Serve the boiled potatoes and mashed rutabaga in separate bowls, and present the lingonberry sauce in a small dish for dipping.