Ingredients with Measurements:
- 2 lbs of salted lamb ribs
- 2 cups of water
- 1 cup of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tsp of black pepper
- 1 tsp of thyme
- 1 tsp of rosemary
Special equipment needed:
- Large pot with a steamer basket
Step-by-step instructions:
1. Soak the salted lamb ribs in cold water for at least 24 hours, changing the water every 6-8 hours.
2. Preheat the oven to 350°F.
3. In a large pot, add the water, beer, onion, garlic, black pepper, thyme, and rosemary. Bring to a boil.
4. Place the steamer basket in the pot and add the soaked lamb ribs to the basket.
5. Cover the pot and steam the lamb ribs for 2-3 hours or until the meat is tender and falls off the bone.
6. Remove the lamb ribs from the steamer basket and place them on a baking sheet.
7. Bake the lamb ribs in the oven for 10-15 minutes or until the skin is crispy.
Time:
Preparation time: 24 hours (for soaking)
Cooking time: 2-3 hours (for steaming) + 10-15 minutes (for baking)
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 20g
Protein: 40g
Carbohydrates: 10g
Fiber: 2g
Sugar: 2g
Sodium: 2000mg
Substitutions for ingredients:
- You can use lamb shanks instead of lamb ribs.
- You can use chicken or beef broth instead of water and beer.
Variations:
- You can add chopped carrots, celery, and potatoes to the steamer basket for a one-pot meal.
- You can serve the lamb ribs with lingonberry sauce or cranberry sauce.
Tips and tricks:
- Make sure to soak the lamb ribs for at least 24 hours to remove excess salt.
- Use a meat thermometer to ensure the lamb ribs are cooked to an internal temperature of 145°F.
- If the skin is not crispy after baking, broil for a few minutes.
Storage instructions:
Store leftover lamb ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb ribs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the lamb ribs on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with boiled potatoes and roasted root vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Creamed spinach
- Grilled asparagus
Troubleshooting advice:
- If the lamb ribs are tough, they may need to be steamed for longer.
- If the lamb ribs are too salty, soak them in cold water for an additional 6-8 hours.
Food safety advice:
- Make sure to cook the lamb ribs to an internal temperature of 145°F.
- Store leftover lamb ribs in the refrigerator for up to 3 days.
Food history:
Pinnekjøtt is a traditional Norwegian dish made from salted lamb ribs. It is typically served during the Christmas season.
Flavor profiles:
The lamb ribs are savory and salty with hints of black pepper, thyme, and rosemary.
Serving suggestions:
Serve the lamb ribs with lingonberry sauce or cranberry sauce.
Related Categories
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Region: Norwegian
Taste: Savory, Salty, Herbaceous, Meaty, Umami