Swedish lamb in dill sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lamb, cubed |
| 1 | teaspoon | Salt |
| 8 | 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 |
| Salt and pepper, to taste | ||
| 3 | tablespoons | Dill, finely chopped |
Directions
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)