James Price's version
Recipe for lamb in dill
A proper Easter dish – which, of course, can also be enjoyed at other times.
Mild taste of lamb, creamy sauce – and plenty of dill!
Buy the dill from the greengrocer – the plastic pots from supermarkets are no good
Equipment
- Cutting Board
- Pre-Slicing Knife
- Chef'S Knife
- Pot
- Sieve
- Bowl
Ingredients
- 1 kg Diced lamb
- 1 l Broth light
- 3 pcs. Onion
- 2 pcs. Carrots
- 2 pcs. Leek
- 3 pcs. Bay Leaf
- 1 pcs. Thyme Stalks
- 4 bunches Dill
- 16 gram Flour
- 28.4 gram Butter
- 150 gram Cream
- Salt and Pepper
Instructions
- Cut the lamb into suitable pieces and place them in the pot along with the coarsely chopped vegetables and a bouquet garni of bay leaves, thyme, and the thick stalks from the dill.
- If there are lamb bones, add them to the pot as well.
- Add enough bouillon to cover everything.
- Bring to a boil - skim off any foam if necessary - and let it simmer gently until the meat is tender.
- This takes about 1 hour - or perhaps a little longer.
- Then remove the meat and vegetables and keep them warm while straining the broth.
- Make a roux with butter and flour, then gradually add the strained broth until achieving the desired consistency.
- Chop the lower part of the remaining dill and blend it with a bit of the broth before adding it to the sauce, which is then rounded off with cream and seasoned with salt and pepper.
- Chop the rest of the dill and add it to the sauce.
- Return the meat and vegetables to the pot and heat the dish through.
- Serve with extra chopped dill on top.
- A boiled potato pairs well with this dish.