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Lamb In Dill Sauce Recipe
|Lamb shoulder||4 Pound, cut into cubes (Plus Two Or Three Lamb Bones Om The Butcher)|
|Water||5 Cup (80 tbs)|
|Carrots||2 , scraped and quartered|
|Celery rib||1 , quartered|
|Leek||1 , rinsed (Split, Rinsed Well And Coarsely Chopped)|
|Parsnip||1 , trimmed|
|Chopped onions||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Dill||3 Tablespoon, chopped|
|Sour cream||1 Cup (16 tbs)|
|Dill sprigs||1 (For Garnish)|
Serving size: Complete recipe
Calories 6007 Calories from Fat 4161
% Daily Value*
Total Fat 464 g713.2%
Saturated Fat 216 g1080%
Trans Fat 0 g
Cholesterol 1504.7 mg
Sodium 1868 mg77.8%
Total Carbohydrates 126 g42.1%
Dietary Fiber 17.7 g70.9%
Sugars 39.1 g
Protein 324 g647%
Vitamin A 606.1% Vitamin C 207.6%
Calcium 87.8% Iron 221.8%
*Based on a 2000 Calorie diet
Partly cover and bring to a boil.
Simmer until the lamb is tender, about one hour, skimming the surface as necessary.
Remove the lamb pieces to a warm serving dish and strain the stock.
Boil the stock uncovered until it is reduced to about two cups.
Melt the butter in a saucepan and add the onions.
Cook until wilted and sprinkle with flour.
Add the stock, stirring rapidly with a wire whisk.
When smootli and thickened, add the sugar, lemon juice and chopped dill.
Simmer 10 minutes, stirring frequently.
Remove from the heat and stir in the sour cream.
Add the lamb and heat thoroughly, but do not boil or the sauce may curdle.