Lamb In Dill Sauce Recipe
Summary
Cooking Time10 MinHealth IndexAverage
Ingredients
| 2 large potatoes, peeled and cut into 1-inch cubes | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Dill sprigs | 1/2 Teaspoon, dried | |
| Bay Leaf | 1 | |
| 2 pounds lean lamb stew meat, cut into 1-inch cubes | ||
| 1 cup plus 3 tablespoons water, divided | ||
| All purpose flour | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
Directions
LAYER ingredients in slow cooker in the following order: potatoes, onion, salt, pepper, dill weed, bay leaf, lamb and 1 cup water.
Cover and cook on LOW 6 to 8 hours.
REMOVE lamb and potatoes with slotted spoon; cover and keep warm.
Remove and discard bay leaf.
Turn heat to HIGH.
Stir flour and remaining 3 tablespoons water in small bowl until smooth.
Add half of cooking juices and sugar.
Mix well and return to slow cooker.
Cover and cook 15 minutes.
Stir in lemon juice.
Return lamb and potatoes to slow cooker.
Cover and cook 10 minutes or until heated through.
Garnish with fresh dill, if desired.
Cover and cook on LOW 6 to 8 hours.
REMOVE lamb and potatoes with slotted spoon; cover and keep warm.
Remove and discard bay leaf.
Turn heat to HIGH.
Stir flour and remaining 3 tablespoons water in small bowl until smooth.
Add half of cooking juices and sugar.
Mix well and return to slow cooker.
Cover and cook 15 minutes.
Stir in lemon juice.
Return lamb and potatoes to slow cooker.
Cover and cook 10 minutes or until heated through.
Garnish with fresh dill, if desired.
Chef
