Lamb In Dill

354_Lam i dild_thumb[3]

2,2 lb. / 1 kg lamb in stew sized pieces
1 bunch of  parsley
1 bunch of dill
1 onion
2 bay
pepper corns and salt
1 oz. / 30 g of butter
1 oz. / 30 g flour
0,8 pt. / 4 dl boiling syrup
The juice of ½ lemon
1 large bunch dill
1 egg yolk
1 pt. / ½ dl whipping cream
Accessories:
steamed leeks and boiled potatoes

(4 servings)

[1] Put the meat in a saucepan. Pour in 2 pt. / 1 litre of water at a time and add 2 teaspoons of coarse salt each time. Keep on till the meat is completely covered. Bring to a boil and foam.

[2] Add the herbs, onion and whole peppercorns. Let the meat simmer for about 2 hours, then remove the meat.

[3] Strain the water and make a sauce base from  0,8 pt. /4 dl mixed with the butter and flour. Season with lemon juice, dill, egg yolk mixed with cream, salt and pepper.

[4] Just before serving mix in lots of chopped dill in the sauce, put the meat back in the sauce and serve with vegetables and potatoes.

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