See Also: Lamb in Dill Sauce(recipes)
redhoop(medicine)
Lamb rack and pan-fried lamb patties flavoured with rose petals(recipes)
Navarin of Lamb and Lamb' s Tongues(recipes)
dill(encyclopedia)
dill(2)(dictionary)
dill(1)(dictionary)
dill(dictionary)
Dill(recipes)
dill(medicine)

Lamb in Dill Sauce (recipes) and redhoop (medicine)


Lamb in Dill Sauce (recipes)


Lamb in Dill Sauce

Yield: Makes 6 servings

Dill is an essential herb in Scandinavian Cooking. Here it flavors a lemon-scented sauce for lamb, a traditional dish in Sweden.





Ingredients:



2pounds boneless lamb shoulder or leg, cut into 1-inch cubes

3cups water

1slice onion

10whole black peppercorns

4sprigs fresh dill

1bay leaf

1-1/2teaspoons salt

2tablespoons butter or margarine

3tablespoons all-purpose flour

3tablespoons finely chopped fresh dill

1egg yolk

1tablespoon fresh lemon juice

1teaspoon sugar

Boiled potatoes (optional)









Preparation:





1.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.2.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.3.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.4.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.











redhoop (medicine)


redhoop
<ornithology> The male of the European bullfinch.

Source: Websters Dictionary