Lamb in Dill Sauce
Dill is an essential herb in Scandinavian cooking. Here it flavors a lemon-scented sauce for lamb, a traditional dish in Sweden.
Makes 6 servings
|2||pounds boneless lamb shoulder or leg, cut into 1-inch cubes|
|10||whole black peppercorns|
|4||sprigs fresh dill|
|2||tablespoons butter or margarine|
|3||tablespoons all-purpose flour|
|3||tablespoons finely chopped fresh dill|
|1||tablespoon fresh lemon juice|
|Boiled potatoes (optional)|
- 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.
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