Lamb ribs "pinnekjøtt" - Very popular christmas dinner in Norway
Lamb ribs cooked in delicious homemade vegetable stock.
Ingredients
Vegetable stock
- 4 liter water
- 2 pcs leeks
- 2 pcs onion
- 2 pcs carrot
- 8 pcs juniper
- 1 tbsp coriander seeds
- 2 pcs bay leaf
Lamb ribs with sides
- 2 kg lamb ribs
- 12 pcs potato
- 4 pcs Christmas sausage
- Mashed roots
- Parsley butter sauce
It's been years since I made this recipe for the first time. I think it was the Norwegian chef Hellstrøm that used this method on a cooking show. Ever since, I've always made lamb ribs like this. It makes for a really good consistency and taste to the meat. Every year I make this recipe for both friends and family. All of them agree that it yields a great taste. When it comes to which type of lamb ribs you should use, both unsmoked and smoked works, but I prefer unsmoked. So, I would advise everyone to try out which type of meat and method they prefer the most.
Step 1
The night before you want to serve this dish, you have to let the dried meat soak in water. Read on the packaging how long that brand recommends it to lay in water for. I prefer it laying in the water for too long rather than too short of a time. I let the meat soak for about 18 hours and change out the water after the first hour.
Step 2
The day before you serve, you should make the vegetable stock. Cut up all your vegetables and place it in a pot with the spices. Let it cook for two hours and strain out the stock.
Step 3
The lamb ribs are served with potatoes, parsley butter sauce and mashed roots. Here is the recipe for the mashed roots. Mashed root - The most important side dish to lamb ribs.
Step 4
When you let the lamb ribs soak in water they change both in size and lose some of the saltiness.
Step 5
Pour your vegetable stock in a big pot and let it boil, after that you place your lamb ribs in the stock. With the stock only simmering, let the meat soak up the flavor for one to one and a half hours. For the last 30 minutes, put sausages in with the lamb ribs, if you choose to serve sausages as well.
Step 6
Right before you serve dinner you should make the parsley butter sauce. This sauce compliments perfectly with the lamb ribs. I like to serve the meat with this sauce and the stock, so the guests can choose the one they prefer. Here is a link to the parsley butter sauce. Butter sauce with parsley - If you like butter you will love this!
Step 7
Place the meat on a baking tray and pour some of the fat over it. Let it cook for 5-10 minutes at 250 degrees right before you serve it. This creates a crust which is really tasty.
Step 8
After cooking, place the meat on one big plate so the guests can choose how much they want themselves. Here I've plated it in a way that looks very inviting. Some good mashed roots, some potatoes, sausage and a good amount of lamb ribs, pour the butter sauce on top. Serve it with something good to drink on the side and enjoy it with some good friends or family. Good luck!
