New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Cider-steamed, smoked lamb ribs with honey and pepper crust
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  • Cider-steamed, smoked lamb ribs with honey and pepper crust
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    By anncathrin

    Cider-steamed, smoked lamb ribs with honey and pepper crust

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    The powerful combination of smoked lamb ribs and apples is delicious. In the recipe, the lamb ribs are steamed in sparkling apple cider instead of water, which is the traditional way of steaming it. When the lamb ribs are reduced with the apple cider, the ribs get a malty flavor.

    Instead of the lamb ribs, you may use smoked pork or turkey.

    Serves 6

    PREPARATION:

    • 1

      Soak the lamb ribs in water for 12-24 hours. If you prefer the lamb ribs less salty, replace the water during the course of the dilution process. Place some birch sticks crosswise in the bottom of a casserole. Add 8 whole peppercorns and 1.5 liters of apple cider. Place the meat into the casserole in same way as the birch sticks. Bring to the boil, reduce the heat and allow to simmer for 3 hours until the meat starts to fall from the bone.

    • 2

      Pre-heat the oven to 400 Fahrenheit (200 Celsius). Place the meat on a baking tray. Brush it with honey and sprinkle with crushed pepper. Place the meat at the top of the oven for 4 minutes.

    • 3

      Boil the rutabaga in lightly salted water. Drain the water and mash the rutabaga and vanilla seeds well together, using a potato masher. Peel and finely chop one of the apples and add it to the mash before serving.

    • 4

      Arrange thin slices of the red and green cabbage in a bowl with the finely chopped apple, vinegar, salt and pepper.

    • 5

      Serve with boiled potatoes.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse and tagged , . Bookmark the permalink.
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  • The powerful combination of smoked lamb ribs and apples is delicious. In the recipe, the lamb ribs are steamed in sparkling apple cider instead of water, which is the traditional way of steaming it. When the lamb ribs are reduced with the apple cider, the ribs get a malty flavor.

    Instead of the lamb ribs, you may use smoked pork or turkey.

    Serves 6

    PREPARATION:

    • 1

      Soak the lamb ribs in water for 12-24 hours. If you prefer the lamb ribs less salty, replace the water during the course of the dilution process. Place some birch sticks crosswise in the bottom of a casserole. Add 8 whole peppercorns and 1.5 liters of apple cider. Place the meat into the casserole in same way as the birch sticks. Bring to the boil, reduce the heat and allow to simmer for 3 hours until the meat starts to fall from the bone.

    • 2

      Pre-heat the oven to 400 Fahrenheit (200 Celsius). Place the meat on a baking tray. Brush it with honey and sprinkle with crushed pepper. Place the meat at the top of the oven for 4 minutes.

    • 3

      Boil the rutabaga in lightly salted water. Drain the water and mash the rutabaga and vanilla seeds well together, using a potato masher. Peel and finely chop one of the apples and add it to the mash before serving.

    • 4

      Arrange thin slices of the red and green cabbage in a bowl with the finely chopped apple, vinegar, salt and pepper.

    • 5

      Serve with boiled potatoes.

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