Pinnekjøtt (Norway)



  • 1.5 – 2 kg salted lamb rib cutlets (Pinnekjøtt)
  • Mashed Potatoes or French Fries (for serving)
  • Radish (for serving)
  • Pickles (for serving)

Remove the salted lamb rib chops from the refrigerator and soak them in cold water for 24 hours to remove salt. Rinse several times to change the water.

Soak the cutlets in warm water for 2-3 hours before cooking. This will help remove excess salt.

Use a large steamer or a steamer. Place the chops in the perforated section of the pan. Add water to the bottom of the bowl, but be careful not to let the water touch the chops.

Cover the pot and steam it for about 2.5-3 hours on medium-high heat. The meat of the chops should be soft enough to separate easily from the bone.

Take the cooked Pinnekjøtt on a serving plate. Serve with mashed potatoes or french fries, radishes and pickles on the side.

You can complement the taste of Pinnekjøtt by serving it with mashed potatoes or french fries, along with side delicacies such as radishes and pickles.

ENJOY YOUR MEAL
 

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