Lamb fricassee
Norwegian traditional food at its best, made with local lamb. Serve it piping hot with boiled vegetables, potatoes or mashed potatoes. Feel free to chop up fresh mint leaves and sprinkle them over just before serving. Add a spoonful of mint jelly for a fresh new twist. Meråker Kjøtt has supplied its customers with quality products since 1954. They are known far beyond the boundaries of the local area, and their products are sold throughout Mid-Norway. The products are made the good old-fashioned way – with plenty of meat and flavorful ingredients.
Approach
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1
Start by cutting enough lamb for 4 people, into fairly large pieces. Brown it lightly in the frying pan with butter. Be careful not to brown it too much, otherwise the sauce won't turn out light-colored. Add flour once the meat has browned, and stir it into the meat. Also add chopped onion. Then gradually add boiling lamb stock, and simmer the pot until the meat is tender. About 1-1.5 hours.
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2
Cut the carrots and small onions into large pieces, and boil together with the Brussels sprouts in water with a little butter and salt. Once cooked tender, drain off the water and mix in fresh herbs, salt and pepper.
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3
Make the mashed potatoes easily yourself by following this recipe: https://matriketmidt.euwest01.umbraco.io/matopplevelser/oppskrifter-2023/oppskrifter/skavgryte-med-bacon/
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4
Arrange in a deep plate: Start with the mashed potatoes at the bottom, and add the lamb fricassee on top. Add extra sauce if you'd like. Place the boiled vegetables around it.
Ingredients
- 800 g Lamb from Meråker Kjøtt
- 4 ss Butter
- 3 ss Flour
- 1 stk Yellow onion
- 5 dl Lamb stock
- 4 stk Carrots
- 4 stk Small onions
- 10 stk Brussel sprouts
- 1 ss Herbs
- 1 ts Salt and pepper
- 800 g Mashed potatoes (see seperate recipe)
