Pinnekjøtt (Norwegian Steamed Salted Lamb Ribs)
In short: Salted, air-dried lamb ribs soaked for a day, then steamed over birch twigs until the meat slides off the bone. A Christmas dinner in western Norway. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 2 h
- Resting
- 24 h
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 500 kcal
Pinnekjøtt, the Christmas dinner of western Norway, is made from lamb ribs that have been salted and air-dried, soaked for a day, then steamed over a rack of birch twigs (pinner) until the meat slides off the bone. The meat is rich, salty and deeply savory, and it is served with creamy swede mash, boiled potatoes and a gravy made from the cooking juices. Plan the soaking at least a day ahead.
Instructions
- Put the ribs in a large pot, cover with cold water and soak in the fridge for 24 hours, changing the water 3 times. Simmer a small piece cut from one rib for 5 minutes and taste it. If it is still very salty, soak the rest for 6 to 12 hours more.
- Lay the birch twigs or a rack across the bottom of a large wide pot. Add water to just below the rack, about 2 cm (3/4 in) deep.
- Arrange the ribs on the rack, meaty side up, in layers. Cover the pot tightly with a lid.
- Steam over medium-low heat for 1 1/2 to 2 hours, topping up with hot water so the pot never dries out, until the meat is tender and pulls easily from the bone (90°C / 195°F).
- Strain 250 ml (1 cup) of the cooking juices into a small pan, skim off the fat and add the water. Bring to a boil, stir in the starch mixture and simmer until slightly thick. Taste, and dilute with more water if it is too salty.
- Serve the hot ribs with the gravy, swede mash and boiled potatoes.
Tips
- Birch twigs are traditional and add a faint woody aroma, but a metal rack over a shallow pool of water steams the ribs just as well.
- Salted and dried lamb ribs are sold at Scandinavian food shops and online. Fresh lamb ribs rubbed with salt for 24 hours are a milder stand-in. Steam them for 1 1/2 hours.
Questions and answers
What is pinnekjøtt?
Lamb ribs that are salted and air-dried, then rehydrated and steamed. It is the traditional Christmas dinner in western Norway.
How long should I soak pinnekjøtt?
Usually 24 hours in cold water, with the water changed 3 times. Some brands are saltier and need up to 36 hours, so taste a cooked sliver.
What do you serve with pinnekjøtt?
Creamy swede mash is the classic partner, along with boiled potatoes and gravy made from the cooking juices.
How long does it take to make Pinnekjøtt (Norwegian Steamed Salted Lamb Ribs)?
About 2 h 20 min in total: 20 min of preparation and 2 h of cooking.
How many calories are in Pinnekjøtt (Norwegian Steamed Salted Lamb Ribs)?
About 500 kcal per serving, with 34 g of protein, 3 g of carbohydrates and 39 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 3 g |
| Fat | 39 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1900 mg |
Estimated values, calculated from the ingredients.
