![Pinnekjøtt with Traditional Norwegian Flavors](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/pinnekjott-with-traditional-norwegian-flavors--981335f1-83a1-4615-9f6d-1d0562bfcd49.png)
Recipe
Pinnekjøtt with Traditional Norwegian Flavors
Savory Delight: Pinnekjøtt - A Taste of Norwegian Tradition
4.5 out of 5
Pinnekjøtt is a classic Norwegian dish that showcases the rich culinary heritage of Norway. This recipe combines tender, flavorful lamb ribs with traditional spices and cooking techniques to create a truly authentic and delicious meal.
Metadata
Preparation time
30 minutes
Cooking time
2-3 hours
Total time
2 hours 30 minutes - 3 hours 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Paleo, Low carb, Gluten-free, Dairy-free, Keto
Allergens
Lamb
Not suitable for
Vegetarian, Vegan, Pescatarian, Nut-free, Egg-free
Ingredients
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2.2 lbs (1 kg) lamb ribs, salted and dried 2.2 lbs (1 kg) lamb ribs, salted and dried
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Birch sticks (or steamer basket/roasting rack) Birch sticks (or steamer basket/roasting rack)
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2 lbs (900g) potatoes, boiled 2 lbs (900g) potatoes, boiled
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1 lb (450g) rutabaga, mashed 1 lb (450g) rutabaga, mashed
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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
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1.Soak the salted and dried lamb ribs in cold water overnight to remove excess salt.
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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.
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3.Arrange the lamb ribs on top of the birch sticks or in the steamer basket/roasting rack.
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4.Fill the pot with enough water to reach just below the level of the lamb ribs.
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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.
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6.While the lamb ribs are steaming, boil the potatoes until tender and mash the rutabaga.
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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.
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