All Easy Recipes. Cook all that you can cook. Lamb In Dill Sauce
(Dillkott Pa Lamm)
 
What You Need:            (To Serve: 6 to 8 )
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  • 4 pounds breast or shoulder of lamb, cut in 2-inch cubes
  • 4 to 5 cups water
  • Bouquet of 1 bay leaf, 5 sprigs dill and 5 sprigs parsley, tied together with a string
  • 1 tablespoon salt
  • 4 whole peppercorns, white if possible

    DILL SAUCE
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2½ cups reduced lamb stock
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon lemon juice
  • 1 egg yolk, lightly beaten
  • Dill sprigs
  • Lemon slices

  • How To Cook:
    1. In a heavy 4- to 6-quart casserole that is equipped with a cover, cover the lamb with 4 to 5 cups of cold water and bring it to a boil, uncovered, over high heat.

    2. Lower the heat to moderate and with a large spoon skim off and discard the scum as it rises to the surface. Add the bouquet and the salt and peppercorns to the pot.

    3. Partially cover the pot and simmer the lamb very slowly for about 1½ hours, or until the meat is tender when pierced with the tip of a sharp knife.

    4. With a slotted spoon, remove the lamb to a deep heated platter or casserole, cover with foil and keep warm in a 200° oven.

    DILL SAUCE:
    1. To make the sauce, strain the lamb stock from the casserole through a fine sieve into a 1½-to 2-quart shallow saucepan and boil it down rapidly over high heat until it is reduced to 2½ cups.

    2. Meanwhile, in another 1-quart saucepan, melt the 2 tablespoons of butter. Remove this pan from the heat, stir in the 2 tablespoons of flour, then add all of the reduced lamb stock at once, stirring it rapidly with a wire whisk.

    3. Return the pan to the heat and bring the sauce to a boil, whisking constantly, until it is smooth and thick. Simmer the sauce over low heat for about 5 minutes, stirring frequently.

    4. Add the chopped dill, vinegar, sugar, salt and lemon juice. Stir a couple of tablespoons of the hot sauce into the beaten egg yolk, then pour this mixture slowly back into the sauce, beating constantly with a wire whisk.

    5. Heat through again, but do not let the sauce boil. Taste for seasoning, add salt and pepper if necessary, and strain the sauce through a fine sieve over the lamb.

    6. Garnish the platter with additional sprigs of dill and lemon slices, and serve with boiled buttered new potatoes or rice.


     
     
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