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Christmas Lamb Ribs (Pinnekjøtt)

Story

In Norway we celebrate Christmas 24th of December. That’s when we share Christmas presents, and gather family for a round of traditional meals. The traditional Christmas dinner varies around the country. Around our capitol Oslo they would serve a pork rib, in southern Norway boiled cod would be on the table. But in this recipe I will show you the most common one to serve in the west part of Norway. Both of my parents were born in that area and they brought their traditions into my life. The dry salted lamb ribs served with perfect sides. For me there is no Christmas without its smell in the house.

Ingredients (Lamb Ribs)

European Measurements
400g salted and dried lamb ribs – per person.
Water
Potatoes
Yellow Rutabaga Mash
US Measurements
1 lb. salted and dried lamb ribs – per person
Water
Potatoes
Yellow Rutabaga Mash

Directions

  1. Soak the lamb ribs in water for 24 hours.
  2. Add birch sticks (4 layers) to the bottom of a large casserole pot.
  3. Add meat on top of the birch sticks
  4. Add water until you almost reach the middle of the birch sticks. Steam the lamb for 3 hours, but remember to check every 20 minutes. Add water so the bottom of the casserole doesn’t burn.
    (Traditionally we’d use sticks of birch in the bottom of a large casserole pot, but if you have a steam function pot or oven, that works as well.)
  5. When 2 and a half hour has passed, start boiling potatoes, and make yellow rutabaga mash.
  6. As potatoes and Yellow Rutabaga Mash are finished, you only need to finish the lamb ribs.
  7. Place meat on a cooking grate.
  8. Get them into the oven on grill mode. 3 minutes on each side of the meat.
  9. Serve hot with potatoes, yellow rutabaga mash, and lamb ribs.
  10. You should add melted butter on top of everything.

Ingredients (Yellow Rutabaga)

European Measurements
800g  yellow rutabaga
2 carrots
2 potatoes
1 dl. heavy cream
0.5 dl. lamb rib stock
½ tsp. pepper
½ tsp. nutmeg
½ tsp. salt

US Measurements

2 lb. yellow rutabaga
2 carrots
2 potatoes
½ cup heavy cream
¼ cup lamb rib stock
½ tsp. pepper
½ tsp. nutmeg
½ tsp. salt

Directions

  1. Peel and cut rutabaga, carrots and potatoes
  2. Add them to a casserole pot and fill it up with water.
  3. Boil everything until they are soft enough to be mashed.
  4. Pre measure heavy cream and spices. In addition, pour 1/4 cup stock from the pot you steamed lamb ribs.
  5. Mash with a potato masher, or a hand blender.
  6. Add heavy cream, stock and spices.
  7. Stir until you have a smooth like consistence.
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Oven Temperature

 

Maximum with grill mode on. 2-3 minutes on each side. Watch the ribs as they’d get burned very quickly!

Review

94%

Summary I got to have this every Christmas Eve. I don't get the Christmas feeling before I smell this dish cooking, and an hour later I'll be eating the salted lamb, with potatoes and rutabaga mash. I absolutely love it. The meat is easily bought in Norway in December, but could be difficult to get elsewhere...

Cost
80%
Looks
95%
Taste
100%
Smell
100%
Likability
95%

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