Lamb in Dill Sauce

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Lamb in Dill Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/lamb-in-dill-sauce-recipe.htm>  24 July 2008.

Lamb in Dill Sauce Photo
Lamb in Dill Sauce
Yield: Makes 6 servings
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Dill is an essential herb in Scandinavian cooking. Here it flavors a lemon-scented sauce for lamb, a traditional dish in Sweden.
Ingredients:
2
pounds boneless lamb shoulder or leg, cut into 1-inch cubes

3
cups water

1
slice onion

10
whole black peppercorns

4
sprigs fresh dill

1
bay leaf

1-1/2
teaspoons salt

2
tablespoons butter or margarine

3
tablespoons all-purpose flour

3
tablespoons finely chopped fresh dill

1
egg yolk

1
tablespoon fresh lemon juice

1
teaspoon sugar

Boiled potatoes (optional)



Preparation:
1.
Place lamb, water, onion, peppercorns, dill sprigs, bay leaf and salt in Dutch oven; bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour or until lamb is tender.

2.
Remove lamb from Dutch oven with slotted spoon; cover and set aside. Bring cooking liquid to a boil over high heat; boil until liquid is reduced to 2 cups. Strain cooking liquid through sieve.

3.
Melt butter in Dutch oven over low heat. Stir in flour; cook 1 minute, stirring constantly. Gradually whisk in hot cooking liquid. Cook 5 minutes or until liquid has thickened, whisking constantly.

4.
Combine chopped dill, egg yolk, lemon juice and sugar in small bowl. Gradually whisk in 1/4 cup of thickened cooking liquid, mixing well. Gradually whisk egg yolk mixture into remaining mixture in Dutch oven. Cook and stir over low heat 1 minute. Do not boil. Stir in lamb; heat through. Serve with boiled potatoes, if desired.





This recipe appears in: Lamb