Roasted leg of lamb (helstekt lammelår)

I promised you lamb for Easter and here it is, just a little bit after Easter! Can I deliver, or what?

Easter and lamb go together like fish and chips, peanut butter and jelly, Sonny and Cher… You get the point. I would claim that Norway has the best lamb in the world. All summer long they graze either up in the mountains or along the coast. This gives the meat a fantastic flavor! So let´s do it justice 🙂

This recipe is a classic Norwegian dish; a slowly roasted leg of lamb served with creamed and gratinated potatoes and vegetables. And a lovely red vintage Rioja – never wrong.

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Fenabog – traditional Norwegian lamb

Last Sunday I peeled potatoes. Ain´t that something? I felt beyond housewifey. But it was the right thing to do for this very traditional Norwegian meal. Actually it is a Christmas dinner, but I wanted to eat it in March. Hence the angel napkins.

Fenabog, and the more common Christmas dish; pinnekjøtt, is cured and salted lamb. The only difference is that they are different parts of the lamb. Pinnekjøtt is lamb ribs, while fenabog is the shoulder of the lamb. Traditionally the meat was cured and salted as preservation methods. Nowadays it is done for the flavor.

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Fårikål (lamb in cabbage stew)

´Tis the season! No, not Christmas… I am talking lamb season! And lamb season in Norway means that it is time for fårikål (lamb in cabbage stew); Norway´s national dish! Norwegian lambs spend all summer running and jumping around in the Norwegian mountains, free as a bird. They eat all kinds of good stuff; heather, blueberries (probably… at least I would if I was running around in the mountains) etc. and the result is lamb packed with flavour. And fårikål is indeed flavourful and also fall off the bones-tender … oh happy joy joy!

This awesome picture (Lomo fish eye shot) is generously lend to me from Irene. Thanks again Irene, your pictures rock!

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