Trøndelag Feast: Lamb for the main course
Trøndelag is Norway’s food basket. No other region in the country has such a wide variety of products - from high mountains down to the sea. Master chef Lars Erik Vesterdal has traveled around the county, gathering ingredients that Trøndelag locals have a strong connection to. The result is the Trøndelag Feast! A three-course meal that can be served to many guests, works both in summer and winter, and is sure to impress. Cooked in its own stock with vegetables and herbs. The lamb is served with mashed potatoes made from fjellmandel potatoes from Oppdal, and topped with melted Granstubben cheese from Gangstad Gårdsysteri. This dish is easy to prepare for many people all year round. Vary the vegetables according to what’s in season. Bone-in cuts are recommended, as they add extra flavor.
Approach
-
1
-
2
Add roughly chopped vegetables (turnip, carrot, onion, and all the herbs) to the pot. Simmer for 1–2 hours until everything is tender. Adjust the flavor with salt and black pepper.
-
3
Peel and boil the fjellmandel potatoes until tender. Mash them with a whisk together with butter and milk until you get a coarse mash. Season with salt and finely chopped spring onion.
-
4
Ingredients
- 1 kg Lamb meat from Oppdal
- 4 stk Carrot
- 2 stk Shallot onion
- 2 stk Celery
- 4 stk Turnip
- 1 stk Leek
- 1 stk Rosmary sprig
- 1 stk Thyme sprig
- 1 stk Parsely sprig
- 800 g Mountain almond potatoes
- 2 stk Spring onion
- 1 stk Granstubben cheese
- 2 ss Røros butter
- 2 dl Whole milk
- 2 ts Salt and pepper
- 1 stk Lingonberry flatbread from Rørosbaker'n (can be omitted)
