Pinnekjøtt

Matprat describes pinnekjøtt as lamb ribs whose distinctive flavour comes from salting and drying, associated with Christmas meals in western Norway. This version steams the prepared ribs and serves them with its own root-vegetable mash.

The prepared meat soaks in plenty of water for about thirty hours at room temperature. A metal rack is placed in a wide pot with fresh water reaching the rack, and the ribs sit above it beneath a lid.

The covered pot cooks gently until the meat releases from the bones, with more water added when needed to prevent the pot drying out. Optional Vossakorv pieces steam with the ribs during the final fifteen minutes.

Rutabaga, carrots and a potato are peeled, cut into generous pieces and boiled tender in lightly salted water. The cooking water is drained away before the vegetables are mashed with butter and cream, seasoned with salt and pepper and optionally grated nutmeg.

The freshly steamed ribs, selected Vossakorv and root mash are ready for serving together. Matprat also offers prepared boiled mandel potatoes and some of the ribs’ own cooking liquid as separate accompaniments.