A classic Swedish recipe for boiled lamb in dill sauce
found on receptfavoriter.se
A classic Swedish recipe for boiled lamb in dill sauce. Serve the dish with boiled potatoes, crispbread and beer. Instead of fresh dill you can use frozen finely chopped dill at the end.
If you use lamb with bones, don’t remove them (they add great taste). if you got room for it all in the saucepan that is.
1.5 kg [3,3 lb] lamb with bone or 700 g [1,5 lb] bone free
5 white pepper corns
1 tablespoon salt
1 dl [0,2 pt] celery root
1 bunch of dill, about 5 stalks
2 tablespoons of vinegar, 12%
2 tablespoons of sugar
1/2 dl cream, 35 %
2 tablespoons flour and 2 tablespoons butter
Salt and freshly ground white pepper.
 Cut the lamb in 1/3 – 2/2 inch dices.
 Put the meat in a saucepan and cover it with cold water.
 Bring to a boil and boil for 5 minutes.
 Peel and cut carrot and celery in 1/3×1/3 inch pieces.
 Pot the meat into a large sieve and rinse it under cold water.
 Then put the meat back in a saucepan and refill with fresh water to cover the meat. Boil and foam with a spoon.
 Cut the leeks lengthwise, rinse it and remove the largest green leaves. Cut the rest into 3/4 inch long pieces.
 Pick the dill from the stalks. Save the stems. Finely chop the dill.
 Add carrot, celery, leek, dill stems, salt and peppercornsto the meat. Simmer under a lid for an hour or until the lamb is tender.
 Pick the meat up with a slotted spoon Throw away the dill stems.
 Add vinegar, sugar, whipped cream to the broth in the saucepan and stir in the butter and flour mixture.
 Boil for 10 minutes and then taste with salt and white pepper. Add more vinegar and sugar to taste.
 Put the lamb back in the saucepan and bring to a boil. Sprinkle with the chopped dill right before serving.