TLC Cooking "Lamb in Dill Sauce"

Lamb in Dill Sauce

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:

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.
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.
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.
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