Entree: Norway – Norwegian Coastal Seafood – Raspeballer with Salted Lamb (Potato dumplings served with salted lamb and cured pork)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 8 hrs

Total 9 hrs

Ingredients

- 2 lb (900 g) starchy potatoes, peeled
- 1 cup (140 g) barley flour
- 1/2 cup (65 g) all-purpose flour, plus extra for shaping
- 1 large egg (optional, for binding)
- 1 tsp (5 g) salt, plus more for boiling
- Freshly ground black pepper to taste
- 2 lb (900 g) salted lamb shoulder, bone-in
- 6 cups (1.4 L) water for simmering lamb, plus more as needed
- 1 large onion, quartered
- 1 tsp (5 g) whole black peppercorns
- 8 oz (225 g) salted pork belly or thick-cut bacon
- 3 tbsp (45 ml) butter
- Chopped fresh parsley for garnish

Instructions

1. At least 8 hours before cooking (preferably overnight), soak the salted lamb shoulder in cold water, changing the water several times to remove excess salt. Time and number of changes depend on saltiness; lamb should taste pleasantly salty, not briny.
2. Place the soaked lamb in a large pot with 6 cups (1.4 L) fresh water, quartered onion, and peppercorns. Bring to a simmer and cook gently 1.5–2 hours or until meat is fork-tender. Keep the stock for cooking the dumplings and to serve alongside.
3. Meanwhile, grate the peeled potatoes finely into a bowl. Using a clean cloth or cheesecloth, squeeze out and reserve any potato liquid; allow the liquid to settle and pour off excess water leaving the starchy sediment if you wish (traditional method) or use directly.
4. To the grated potatoes, add barley flour, all-purpose flour, egg (if using), and 1 tsp (5 g) salt. Mix to form a workable dough that holds together; add a little extra flour if dough is too wet. Season with black pepper.
5. Bring a large pot of the reserved lamb stock to a gentle simmer and lightly salt (be cautious because the stock still contains salt from the lamb).
6. With floured hands, form the potato dough into golf-ball to tennis-ball sized dumplings (about 1½–2 in / 3–5 cm). Fry a small test dumpling in simmering stock to check seasoning and firmness; adjust dough with more flour if it falls apart.
7. Gently add dumplings to the simmering stock in batches, keeping them below a simmer. Cook uncovered for 20–30 minutes until they are cooked through and firm; a dumpling will feel dense and cooked in the center.
8. While dumplings cook, cut salted pork belly or bacon into pieces and pan-fry over medium heat until crisp, leaving rendered fat. Cut a few slices of cooked salted lamb from the shoulder for serving and warm the rest in the stock if needed.
9. To serve, place 2–3 raspeballer on each plate, top with slices of salted lamb shoulder and crisp pork pieces, drizzle with melted butter and spoon some warm lamb stock over or alongside. Garnish with chopped parsley and serve immediately.