Swedish lamb in dill sauce

Yield: 8 Servings

Measure Ingredient
2 pounds Lamb, cubed
1 teaspoon Salt
8 \N White peppercorns
1 medium Onion, diced
1 medium Leek, thinly sliced
2 mediums Carrots, diced
½ medium Celery root, diced
½ ounce Fresh dill
2 tablespoons Butter
2 tablespoons Flour
2 cups Lamb stock
½ teaspoon Lemon juice
1 tablespoon White vinegar
2 teaspoons Sugar
½ cup Heavy cream
2 larges Egg yolks
\N \N Salt and pepper, to taste
3 tablespoons Dill, finely chopped

Place meat, 1 teaspoon salt, and peppercorns into a casserole dish. Add enough water to cover and bring to a boil. Skim off. Add vegetables and ½ ounce dill. Simmer for 30 minutes or until tender. Strain and boil stock down. Melt butter in a sauce pan. Stir in flour until smooth. Gradually add stock and bring to a boil. Boil three to five minutes. Add lemon juice, vinegar and sugar. In a separate pan, cook cream and egg yolks over low heat until thickened (do not boil). Remove from heat. Add salt, pepper and 3 tablespoons dill. Stir mixture into the sauce and serve with the lamb.

Posted to MC-Recipe Digest V1 #323 Recipe by: Sweden

From: gtg@... (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)

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