Traditional Norwegian Leg of Lamb Roast with Herbs / Lammestek med Urter

A traditional Norweginan lamb roast recipe from dinmat.no
Traditional Norwegian Leg of Lamb Roast with Herbs / Lammestek med Urter

The autumn’s fresh lamb with fresh herbs is a great combination. And potatoes that cook in the oven with the roast get a lovely taste that definitely will be a delight for the palate.

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Norwegian Lamb Stew with Potatoes / Lammegryte med Poteter

A traditional Norwegian stew found in “Lammekjøtt”
(Lamb) published by Hjemmets Kokebokklubb in 1981

Norwegian Lamb Stew with Potatoes / Lammegryte med Poteter

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Traditional Norwegian Smoked Lamb with Onion Sauce / Røkt Lammekjøtt med Løksaus

A traditional Norwegian dinner recipe found on  bygdekvinnelaget.no
Traditional Norwegian Smoked Lamb with Onion Sauce / Røkt Lammekjøtt med Løksaus

Smoking is an old cooking and preserving method for meat and fish. Smoked foods get a distinctive smoked flavor that many people like. While smoking was previously used as a preservation method in the old days, the preservative effect is limited, so smoking is currently used mainly to give taste and aroma to the food here in Norway.

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Traditional Norwegian Sodd / Tradisjonell Sodd

A traditional Norwegian dinner recipe found on spar.noTraditional Norwegian Sodd / Tradisjonell Sodd

Lamb meat cooked with fresh autumn vegetables is traditional food that tastes great. Sodd is considered both everyday and party food and is really suitable for both!

Sodd is not really a soup in the usual meaning of the word but more an intermediate between soups and a light casseroles. But who cares, the dish tastes absolutely amazing –Ted

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Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

A barbecue recipe found in “Grillmat” (Grilled Food)
in the“Kjøkkenbiblioteket” (The Kitchen Library) series
published by Aventura Forlag in 1992
Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

Meat and small new potatoes can be thread on the same skewer if the potatoes are boiled a little in advance. Beef can be grilled in the same way. If you have straight, small branches of rosemary, about 20 cm / 8 inche long, these can be used as skewers. Let them lay in water 2 hours before grilling, it makes for dramatic and unusual barbeque.

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The Goat Curry in William Thackeray’s “Vanity Fair” / Geitekarrien i William Thackerays “Forfengelighetens Marked”

A hot curry recipe found on theguardian.comThe goat curry in William Thackeray's Vanity Fair_post

“Give Miss Sharp some curry, my dear,” said Mr. Sedley, laughing. Rebecca had never tasted the dish before. “Do you find it as good as everything else from India?” said Mr. Sedley. “Oh, excellent!” said Rebecca, who was suffering tortures with the cayenne pepper. “Try a chili with it, Miss Sharp,” said Joseph, really interested. “A chili,” said Rebecca, gasping. “Oh yes!” She thought a chili was something cool, as its name imported, and was served with some. “How fresh and green they look,” she said, and put one into her mouth. It was hotter than the curry; flesh and blood could bear it no longer. She laid down her fork. “Water, for Heaven’s sake, water!” she cried.

Fra “Vanity Fair” av William Makepeace Thackeray

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Marinated Lamb Chops with Green Butter / Marinerte Lammekoteletter med Grønt Smør

A delicious dinner recipe found in “Robert Carrier’s Kitchen
Cook Book” published in 1980
marinated lamb chops with green butter_post

Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.

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Medieval Monday – Al-Sikbaj

Medieval Monday_heading
A Medieval Arabic recipe found on TheFoodBlogAl-Sikbaj_post

Fouad Kassab who runs The Food Blog writes: When I first cooked this dish, I was overwhelmed with excitement. I felt like a scientist or an archaeologist rediscovering a long forgotten world. And truly, when I tasted the end result, this dish blew me away, exceeding all expectations. The flavours of saffron, dried fruit, almonds and rose water really give you a sense of medieval Arabia. I hope this recipe reaches the thousands of Middle-Eastern chefs out there, and I would love to see al-sikbaj make the remarkable resurrection that it so deserves. So here it goes, my recipe for al-sikbaj, put together after many hours of reading through medieval cook books and attempting to reach the right balance of ingredients.

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Crispy Lamb Chunks With Dips / Sprø Lammebiter Med Dip

Tasty comfort food recipes found on magasin.info
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This dish is perfect as comfort food, a welcome-chew or as part of tapas table. Mutton from thigh fits perfectly, since this meat is primarily tender and therefore do not need long heat treatment. These are really tasty goodies!

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Australian Lamb Casserole / Australsk Lammegryte

A dinner recipe from a recipe card publshed by
Paul Hamlyn Ltd. in 1967
Australian Lamb Casserole_post

As this is a recipe card printed in Canada and the dish was Australian it was nice to see the dish served in a serving dish made by Figgjo Flint here in Norway. The dinnerware came in this blue design and a reddish/green one that I’ve got myself.

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