Norwegians traditionally prepare lamb in many different ways during the fall. What is said to be Norway’s national dish, fårikål, consists of lamb, cabbage and lots of pepper. “It’s my favorite fall dish,” Ulstein said. This fall, however, Ulstein has composed his own lamb recipe in appreciation of fall flavors of lamb and fresh vegetables. He has chosen to use a rack of lamb, which is typical of what is served in fine restaurants, due to the tenderness of the meat and delicate look. The embassy chef recommends serving it with sides typically used in Norway, such as rutabage, chantarelles, and almond potatoes.
The rutabaga is a root vegetable that has been cultivated in Norway since the mid 1600s. The rutabaga is an excellent source of vitamin C, and is often called “The Nordic Orange.” Ulsten has chosen to use the vegetable because of how its flavor compliments the lamb. “Rabbe, as we call it back home, is my favorite vegetable,” Ulstain said. “It should be used more, not only around fall or Christmas time.” The almond potato is consideres a delicacy because of its richness in flavor, and has become one of the most popular potatoes in Norway, especially for use in recipes prepared at this time of year.
Mushroom picking is very popular in Norway, and the chanterelles Ulstein uses in his dish are a sought-after mushroom for mushroom pickers. Some call it “the gold of the forest.” It has a mildly peppery taste with hints of apricot, and the best way to cook it is to slice and sauté it in butter.
Prior to becoming chef at the Norwegian Embassy, Lars Ulstein worked for renowned wine sommelier Toralf Bølgen and chef Trond Moi at Bølgen and Moi restaurant in Norway.
Embassy chef’s rack of lamb with Rutabaga purée
Serves 4
Ingredients
Lamb
2 pounds lamb
2 tablespoons vegetable oil
Salt and pepper
Potatoes
1 ½ pounds of almond potatoes/baby red potatoes
4 slices bacon
3 ounces butter
Red wine sauce
¾ cup red wine
1 cup beef stock
2 tablespoons sugar
2 tablespoons balsamic vinaigrette
3 ounces butter
Salt and pepper, to taste
Rutabaga purée
1 ½ pounds rutabaga
1 ¼ cup milk
2 tablespoons butter
Sides
1 pound chanterelles
1 pound red onion
½ cup white wine vinegar
2 tablespoons sugar
Preparation
Sauce
Brown sugar on high heat. Add balsamic vinaigrette, red wine, stock, and bring to a boil. Boil until the liquid is reduced in half. Remove from heat and add butter to thicken it up. Season with salt and pepper to taste.
Potatoes
Wash potatoes, and then cut them in half. Place potatoes in an oven safe pan or pot, with cut bacon and butter. Bake in oven on 350 degrees for 30 to 40 minutes.
Lamb
Preheat oven to 450 degrees. Season the rack of lamb all over with salt and pepper. Heat 2 tablespoons olive oil in a fry pan over high heat. Sear rack of lamb for 1 to 2 minutes on both sides. Roast the lamb in preheated oven for 12 to 18 minutes, depending on how you prefer your lamb. Let it rest for 5 to 7 minutes, before carving between the ribs.
Rutabaga purée
Peel and dice the rutabaga and cover with milk in a saucepan. Bring to a boil, and simmer until tender. Drain and place in a food processor. Add butter and process to blend, and salt to taste just before serving, so that it stays warm.
Onions
Peel and slice onions, and place in a saucepan. Add white wine vinegar and sugar, and let simmer until pink.
Chanterelles
Sautée the chanterelles in butter. Season with salt and pepper to taste.