Faroese Ræst Lamb With Rhubarb Sauce

Faroese Ræst Lamb with Rhubarb Sauce is a traditional dish from the remote Faroe Islands, known for its unique and flavorful cuisine. This dish combines the rich, fermented flavors of ræst lamb with the tartness of rhubarb sauce, creating a truly unforgettable dining experience.

Gluten Free Dairy Free Main Course IONA (Islands of the North Atlantic) Faroese Cuisine Lamb Rhubarb Traditional
Faroese Ræst Lamb With Rhubarb Sauce

Ingredients

  • 2 lbs ræst lamb, cut into chunks
  • 1 cup rhubarb, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup red wine
  • 2 cups beef broth
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt the butter over medium heat. Add the ræst lamb chunks and brown on all sides.
  2. Add the chopped onion and garlic to the pot, and sauté until the onion is translucent.
  3. Pour in the red wine and beef broth, and bring the mixture to a simmer. Cover and let it cook for 2.5 hours, or until the lamb is tender.
  4. While the lamb is cooking, prepare the rhubarb sauce. In a separate saucepan, combine the chopped rhubarb with a splash of water. Simmer over low heat until the rhubarb breaks down and becomes a sauce-like consistency.
  5. Season the rhubarb sauce with salt and pepper to taste.
  6. Once the lamb is tender, serve it with the rhubarb sauce on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
15g
Fat
25g

Supplies

Large pot Saucepan

Tools

Knife Cutting board Wooden spoon

Serving suggestions

Serve the Faroese Ræst Lamb with Rhubarb Sauce alongside boiled potatoes and a fresh green salad.

Tips & tricks

For an authentic Faroese experience, consider serving the dish with a side of rye bread and a glass of local beer.

Cost

$25