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Salted, dried lamb ribs rehydrated and steamed on birch sticks — a Christmas dish of western Norway.
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Pinnekjøtt means 'stick meat': a Christmas dish of western Norway in which salted, dried lamb ribs are soaked overnight and steamed for hours over birch sticks laid in the bottom of the pot. It's served with swede purée and boiled potatoes. Families split broadly between those who eat pinnekjøtt on Christmas Eve and those who eat pork belly.
Rub the lamb chops with salt and dry them uncovered in the fridge for 2 days.
Soak in water overnight to remove the salt.
Place a rack in a pot, add water to just below the rack, lay the meat on top, cover, and steam on low for 2–3 hours (topping up the water).
Boil and mash the turnip and carrot with butter, nutmeg, and salt into a purée.
Finally roast the meat in a very hot oven for 5 minutes to crisp the surface.
Serve with the purée and boiled potatoes.