Classic Lamb in Dill Sauce Recipe | Easy & Flavorful

INGREDIENTS

2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes 3 cups water 1 slice onion 10 whole black peppercorns 4 sprigs fresh dill 1 bay leaf 1‑1/2 teaspoons salt 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 3 tablespoons finely chopped fresh dill 1 egg yolk 1 tablespoon fresh lemon juice 1 teaspoon 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.

This recipe appears in: Lamb