Pinnekjøtt

Step 1

Rinse the salted and dried lamb ribs thoroughly under cold running water for 2-3 minutes, rubbing them gently with your fingers to remove excess salt crystals. This step is essential — you're removing surface salt so the meat steams gently without becoming overly briny. Pat the ribs dry with paper towels.

Step 2

If using fresh birch twigs, gather them into a loose bundle and tie with kitchen twine. If using rosemary sprigs, simply keep them as-is. These will create a fragrant bed for the ribs to steam on, infusing subtle woodsy flavors into the meat.

Step 3

Pour 2 liters of water into a large pot and set it over medium-high heat. Once the water reaches a gentle boil, add the birch twigs or rosemary bundle, 6 whole juniper berries, 2 bay leaves, 8 black peppercorns, and the unpeeled onion (cut in half). Let the broth simmer for 2 minutes to marry the flavors.

Step 4

Arrange the rinsed lamb ribs on top of the herbs and aromatics — they should sit above the liquid on the fragrant bed, steaming rather than boiling. This gentle, moist heat preserves the meat's tenderness. Cover the pot with a lid, reduce heat to medium, and steam for 25-30 minutes. The ribs are done when the meat pulls away easily from the bone and registers 160°F on an instant-read thermometer inserted at the thickest point.

Step 5

Once the lamb is cooked, carefully remove the ribs using tongs and arrange them on a warm serving platter. Cover loosely with foil to keep warm. Strain 300 ml of the cooking liquid through a fine-mesh strainer into a measuring cup, discarding the solids. Reserve this flavorful broth for the cream sauce.

Step 6

Set a medium saucepan over medium heat. Add 50 g of unsalted butter and let it melt, swirling the pan gently until it foams, about 1-2 minutes. The butter should be fragrant and pale golden — if it browns, discard and start again.

Step 7

Sprinkle 40 g of all-purpose flour over the melted butter, whisking constantly to create a smooth, paste-like roux. Continue whisking for 1 minute to cook out the raw flour flavor. You'll notice the mixture will smell nutty and slightly toast-like — that's correct.

Step 8

Remove the pan from heat and slowly pour in 300 ml of whole milk, whisking continuously to break up any lumps. Once the milk is incorporated, return the pan to medium heat and whisk in the 300 ml of reserved warm lamb cooking liquid. Stir constantly as the sauce heats — it will begin to thicken after about 2 minutes.

Step 9

Continue whisking until the sauce reaches a gentle simmer and coats the back of a spoon — about 3-4 minutes total. Season with 1 teaspoon of fine sea salt and 0.5 teaspoon of white pepper. Taste and adjust seasoning as needed. The sauce should taste like a delicate, savory cream infused with lamb and herbs.

Step 10

Pour the warm cream sauce over the rested lamb ribs on the serving platter, or serve the sauce in a small pitcher alongside so diners can control how much they add. Pinnekjøtt is traditionally served with boiled potatoes, rutabaga, or pickled cucumber on the side. The ribs should be fork-tender and glossy with sauce.