Roasted Lamb with Rhubarb Sauce (Lambakjøt við Rabarberasoði)
Lambakjøt við Rabarberasoði, or Roasted Lamb with Rhubarb Sauce, is a traditional dish from Faroese cuisine that combines the rich flavors of tender roasted lamb with the tangy sweetness of rhubarb sauce. This unique and flavorful dish is perfect for a special occasion or a cozy family dinner.
Ingredients
- 1.5 kg lamb shoulder, bone-in
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 kg rhubarb, chopped
- 1 cup sugar
- 1 cup water
Instructions
- Preheat the oven to 160°C (320°F).
- Season the lamb shoulder with salt and pepper, then rub it with olive oil.
- Place the lamb in a roasting pan and roast in the preheated oven for 2 hours, or until the meat is tender and golden brown.
- While the lamb is roasting, prepare the rhubarb sauce. In a saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the sauce thickens, about 20 minutes.
- Once the lamb is done, remove it from the oven and let it rest for 10 minutes before carving.
- Serve the roasted lamb with the rhubarb sauce on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 30g
Supplies
Roasting pan Saucepan
Tools
Oven Knife Cutting board
Serving suggestions
Serve the Lambakjøt við Rabarberasoði with steamed potatoes and a fresh green salad for a complete meal.
Tips & tricks
For a deeper flavor, marinate the lamb shoulder in a mixture of garlic, rosemary, and lemon juice for a few hours before roasting.
Cost
$30