Pinnekjøtt
Pinnekjøtt is a traditional Norwegian dish of salted, dried, and often smoked lamb ribs, rehydrated and steamed over birch branches or a rack. This recipe focuses on preparing the ribs for steaming and serving with classic accompaniments. The tender lamb has a rich, savory flavor.
An original recipe by Forkin
- Total time
- 1 day 3 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,200 glamb rib racks, dried and salted
- 800 gpotato, peeled
- 600 grutabaga, peeled and chopped
- 4 pcsbirch branches, or metal rack(optional)
rutabaga mash
- 50 gbutter, melted
- 50 mlcream
- 1 pinchblack pepper, freshly ground
Equipment
saucepan · large pot · cutting board · knife · potato masher
The method
Step by step
- 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.
About 1 day
Cook’s note: The soaking time depends on how salty the pinnekjøtt is; taste a small piece after 24 hours to check.
- 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.
About 5 min
Cook’s note: Birch branches impart a traditional flavor, but a metal rack works perfectly well.
- 3
Cut the rehydrated lamb rib racks into individual ribs or smaller portions, typically 2-3 ribs per piece.
About 5 min
- 4
Arrange the lamb ribs on top of the birch branches or rack in the pot.
About 2 min
- 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.
About 3 hr
Cook’s note: Check the water level periodically and add more hot water if needed to prevent it from drying out.
- 6
While the lamb is steaming, boil the peeled potatoes in a separate pot of salted water until tender.
About 25 min
- 7
In another pot, boil the chopped rutabaga until very soft.
About 20 min
- 8
Drain the rutabaga and mash it thoroughly. Stir in the butter, cream, and black pepper until smooth.
About 5 min
Cook’s note: Adjust the consistency of the rutabaga mash with more cream or a splash of the lamb steaming liquid if desired.
- 9
Once the lamb is cooked, carefully remove it from the pot.
About 1 min
- 10
Serve the pinnekjøtt immediately with the boiled potatoes and rutabaga mash.
Cook’s note: Some prefer to briefly broil the ribs after steaming for a slightly crispy exterior.
Keep it good
Store leftover pinnekjøtt and sides in airtight containers in the refrigerator.
Gently reheat pinnekjøtt by steaming or in a covered dish in the oven until warmed through. Reheat potatoes and rutabaga mash in the microwave or on the stovetop.
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