Faarekjøtt Med Dill Saus Lamb In Dill Sauce Recipes

HASSELBACK BEETS WITH DILL YOGURT SAUCE

Steps:

• Trim, peel and halve 2 1/2 pounds medium beets; slice as directed (see left). Place the beets in a 9-by-13-inch baking dish and drizzle with 3/4 cup olive oil; season with 1/4 teaspoon salt and a few grinds of pepper. Add cup water and cover with foil. Roast at 425 degrees F, 40 minutes. Uncover and continue roasting, spreading the slices apart and basting with the pan juices halfway through, until the beets are tender, 30 to 40 more minutes. Let cool slightly. Mix 1/2 cup plain Greek yogurt with 2 tablespoons each chopped dill and lemon juice, 1 teaspoon salt and a few grinds of pepper. Drizzle over the beets and top with crushed pink peppercorns and more dill.
• Cut a thin sliver from one side of the vegetable so it can sit flat. (If you¿re starting with halved veggies, like the beets at right, skip this step.)
• Position the vegetable cut-side down between the handles of two wooden spoons.
• Using a sharp knife, make crosswise cuts (1/8 to 1/4 inch apart), stopping when the knife hits the handles so you don't cut all the way through the vegetable.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

LAMB WITH LEMON & DILL

Steps:

• Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
• Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
• Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.

LAMB STEW WITH DILL SAUCE

Steps:

• Place Jerusalem artichokes and potatoes in a large pot of salted water; bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain and set aside.
• Place lamb in a large pot and cover with water; bring to a boil over medium-high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat and drain.
• Transfer lamb to a large pot along with onions, carrots, bay leaves, vinegar, peppercorns, mustard seeds, coriander, and 16 cups water. Bring to a simmer over medium heat and cook for 1 1/2 hours, skimming foam from the surface as necessary.
• Stir in reserved Jerusalem artichokes and potatoes, honey, ketjap manis, mustard, and cream; bring to a boil. Reduce heat and simmer for 10 minutes. Remove bay leaves and discard. Stir in dill and season with salt.

SWEDISH LAMB STEW WITH DILL SAUCE

Steps:

• Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
• Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.

FAAREKJøTT MED DILL SAUS (LAMB IN DILL SAUCE)

Steps:

• 1. In a heavy saucepan, cover lamb with water and bring to boil, uncover. Lower heat and simmer 10 to 15 minutes. Skim off foam as it rises to surface. Add bouquet of bay leaf, parsley, and dill tied together in cheesecloth add salt and peppercorns. Partially cover pot and simmer for 1 1/2 hours or until meat is tender. Remove lamb cover, and keep warm. Reserve stock for sauce.Dill Sauce:*Strain lamb stock through fine sieve and boil down rapidly until reduced to 2 1/2 cups. In another saucepan, melt butter and stir in flour for 2 to 3 minutes. Add lamb stock all at once. While whisking, bring to boil and simmer 5 to 10 minutes until thick and smooth. Add dill, vinegar, splenda, salt, and lemon juice. Stir in a couple tablespoons of the hot dill sauce to beaten egg yolk, then return mixture back to sauce, beating constantly with whisk. Heat through again, but do not let sauce boil. Taste for seasoning add salt and pepper if necessary.To serve, strain sauce over lamb. Garnish platter with sprigs of parsley or dill and lemon slices.

LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE

Steps:

• Heat skillet to 350 and coat bottom of pan with vegetable oil.
• Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
• In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.