Lamb With Dill And Sour Cream Recipes

LAMB WITH DILL AND SOUR CREAM

Steps:

• Salt& pepper lamb cubes.
• Heat butter in sauce pan and saute lamb until it is light brown, no more red or pink.
• Add onion and garlic and cook for 3 minutes.
• Add in the wine and broth and dill.
• Cover the pot and cook for 1 1/2 hours or until lamb is tender.
• Mix in sour cream and heavy cream.
• Remove the lamb and set aside.
• Cook the sauce for 10 minutes over low heat.
• In another small sauce pan cook mushrooms in lemon juice with salt and pepper for about 5 minutes.
• Add the mushrooms and peas to lamb sauce and cook for 5 to 10 minutes until peas are warmed.
• Return lamb to sauce.
• Serve over white rice.

GERMAN LAMB IN SOUR CREAM (CROCK POT) (AKA TREASURE TROVE #1)

Steps:

• Brown lamb cubes in oil in a large skillet & drain well of any oil.
• Combine the 1st measure of flour w/the salt, dill seed, caraway seed & rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled crock pot.
• Stir in remaining ingredients except the 2nd measure of flour, water & sour cream.
• Cover & cook on Low for 10-12 hours. Turn to High 30 min before you intend to serve.
• Combine the 2nd measure of flour w/water. Stir into the crock pot, cover & cook till thickened. Stir in sour cream.
• Serving Suggestion: Serve over hot buttered noodles & garnish w/additional sour cream.

LAMB CHOPS WITH HORSERADISH DILL CREAM

Steps:

• In a shallow bowl or resealable bag, combine the olive oil, garlic, rosemary, 1/4 tsp salt and pepper (about 4 turns of the peppermill). Add the chops and marinate at least 30 minutes at room temperature. If marinating longer, refrigerate and bring back to room temperature before cooking.
• While the lamb is marinating, make the cream. In a small bowl combine the creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4 tsp salt and a few more turns of the peppermill. Mix well and refrigerate until ready to use.
• Preheat oven to 400 degrees F.
• Place a nonstick, ovenproof skillet over medium high heat. Remove chops from marinade and place in skillet and cook for 2 minutes on each side. Transfer pan to the oven and cook for 5 to 7 minutes, depending on the thickness of your chops this should yield a medium rare to medium doneness.
• Using an oven mitt, remove pan from oven, remove chops from pan to serving dish and tent with foil for a 3-5 minutes. The chops will continue to cook a bit while sitting.
• Serve with horseradish dill cream on the side.

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.