Cured lamb chops

Cured lamb chops

By
From
Scandinavian Christmas
Serves
4
Photographer
Lars Ranek

A Norwegian Christmas tradition, eat with potato-kohlrabi mash.

Ingredients

Quantity Ingredient
1kg lamb chops
coarse salt

Method

  1. Place a layer of chops in a non-reactive container. Cover with salt. Add another layer of chops and salt and repeat to use all the chops. Cover and refrigerate for three days. Rinse the chops in cold water, place in a big bowl and fill it with cold water. Leave at room temperature for 24 hours, changing the water four or five times.
  2. Place a wire rack on a trivet in a pot and pour water up to – not over – the rack. Bring to a boil, then reduce to a simmer. Lay the chops on the rack, cover and steam for three hours. Remove the chops and grill for a few minutes until brown, then serve.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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