One of our traditional dishes is salted, smoked and cured lamb ribs (with the chops). The lamb ribs are first smoked in a sauna then cured in coarse sea salt before hung cold and dark for drying.
Before cooking the meat must be soaked in water for 24 hours. Then it simmers for a couple of hours in a vegetable bouillon.
It's served with boiled potatoes and mashed rutabaga. The rutabaga is diced and boiled tender, then drained, mashed and mixed with a lot of butter. A buttersauce is also mandatory.
It's always served with beer and aquavit. I had a Christmas aquavit which consists of 1/3rd of aquavit matured on Sherry barrels for 1 year, 1/3rd matured for 2 years on Sherry barrels and 1/3rd of the aquavit from all of the 32 years before this. Very tasty.
This is a typical pre-Christmas dish here. We also often eat it on Christmas eve, but rarely more than twice a year.
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Sauna smoked,salt cured and dried lamb ribs
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Sauna smoked,salt cured and dried lamb ribs
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Re: Sauna smoked,salt cured and dried lamb ribs
Looks delicious, love me some lamb.
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Re: Sauna smoked,salt cured and dried lamb ribs
Same here and NOW I've got to pick some Chops up next time and scratch the itch.
Looks Good, Joe
Looks Good, Joe
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Re: Sauna smoked,salt cured and dried lamb ribs
Interesting
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Re: Sauna smoked,salt cured and dried lamb ribs
Thanks. I love this food. Don't know if you can get this kind of lamb meat over there?
Variation is cool. Today it was Weber sweet and spicy chicken wings on the grill.
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Variation is cool. Today it was Weber sweet and spicy chicken wings on the grill.
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