Pinnekjøtt

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Ingrediënten

De bereidingswijze

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1. 1

   Soak the lamb rib racks in cold water for at least 24 hours, or up to 36 hours, changing the water occasionally to remove excess salt.

   Ongeveer 1 dag

   Tip van de kok: The soaking time depends on how salty the pinnekjøtt is; taste a small piece after 24 hours to check.

2. 2

   Place birch branches or a metal steaming rack at the bottom of a large pot. Add water until it just reaches the top of the branches/rack, ensuring it does not touch the meat.

   Ongeveer 5 min

   Tip van de kok: Birch branches impart a traditional flavor, but a metal rack works perfectly well.

3. 3

   Cut the rehydrated lamb rib racks into individual ribs or smaller portions, typically 2-3 ribs per piece.

   Ongeveer 5 min

4. 4

   Arrange the lamb ribs on top of the birch branches or rack in the pot.

   Ongeveer 2 min

5. 5

   Bring the water to a boil, then reduce the heat to a simmer, cover the pot tightly, and steam for approximately 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.

   Ongeveer 3 uur

   Tip van de kok: Check the water level periodically and add more hot water if needed to prevent it from drying out.

6. 6

   While the lamb is steaming, boil the peeled potatoes in a separate pot of salted water until tender.

   Ongeveer 25 min

7. 7

   In another pot, boil the chopped rutabaga until very soft.

   Ongeveer 20 min

8. 8

   Drain the rutabaga and mash it thoroughly. Stir in the butter, cream, and black pepper until smooth.

   Ongeveer 5 min

   Tip van de kok: Adjust the consistency of the rutabaga mash with more cream or a splash of the lamb steaming liquid if desired.

9. 9

   Once the lamb is cooked, carefully remove it from the pot.

   Ongeveer 1 min

10. 10

    Serve the pinnekjøtt immediately with the boiled potatoes and rutabaga mash.

    Tip van de kok: Some prefer to briefly broil the ribs after steaming for a slightly crispy exterior.