Ingredients with Measurements:
- 1 Fenalår (Norwegian cured leg of lamb)
- 6 slices of bacon
- 1 onion, sliced
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Oven
- Roasting pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the Fenalår in a roasting pan and cover it with aluminum foil.
3. Roast the Fenalår for 2-3 hours or until the internal temperature reaches 145°F.
4. In a skillet, cook the bacon until crispy. Remove the bacon from the skillet and set it aside.
5. In the same skillet, sauté the sliced onions in butter until they are caramelized.
6. Once the Fenalår is done, remove it from the oven and let it rest for 10 minutes.
7. Slice the Fenalår and serve it with the bacon and onions on top.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 350°F
- Internal temperature of Fenalår: 145°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 5g
- Protein: 35g
Substitutions for ingredients:
- Instead of Fenalår, you can use any other cured leg of lamb or ham.
- Instead of bacon, you can use pancetta or prosciutto.
- Instead of onions, you can use shallots or leeks.
Variations:
- Add garlic to the onions for extra flavor.
- Top the Fenalår with a mustard sauce or a red wine reduction.
- Serve the Fenalår with roasted vegetables or mashed potatoes.
Tips and tricks:
- Let the Fenalår rest before slicing it to ensure that the juices are distributed evenly.
- Use a meat thermometer to check the internal temperature of the Fenalår.
- If the bacon is too salty, soak it in water for 10 minutes before cooking it.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Fenalår in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Fenalår on a platter with the bacon and onions arranged on top.
- Garnish with fresh herbs such as parsley or thyme.
Pairings:
- Serve with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, or Brussels sprouts.
- Mashed potatoes or sweet potatoes.
Troubleshooting advice:
- If the Fenalår is not cooked through, return it to the oven and check the internal temperature every 10 minutes until it reaches 145°F.
Food safety advice:
- Always use a meat thermometer to ensure that the Fenalår is cooked to a safe temperature.
- Wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Fenalår is a traditional Norwegian dish that dates back to the Viking era. It is made by curing a leg of lamb with salt and spices for several months.
Flavor profiles:
- The Fenalår is salty and savory, while the bacon and onions add a smoky and sweet flavor.
Serving suggestions:
- Serve the Fenalår as a main course for a special occasion or holiday meal.
Related Categories
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Region: Norwegian
Taste: Savory, Salty, Smoky, Umami, Caramelized