Swedish Lamb In Dill Sauce Recipes

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SWEDISH LAMB STEW WITH DILL SAUCE



Swedish Lamb Stew With Dill Sauce image

The long cooking time makes this lamb meltingly tender. Offer noodles alongside. From "Flavors of the World".

Provided by Vicki Butts (lazyme)

Categories     Other Soups

Time 2h

Number Of Ingredients 15

2 1/2 lb boneless lef of lamb, cut into 1-inch cubes
4 c water
1 large onion, chopped
1 large carrot, chopped
1 large fresh dill bunch
8 white peppercorns
2 tsp salt
2 Tbsp butter
2 Tbsp all purpose flour
1 Tbsp white wine vinegar
2 tsp sugar
1/4 c chopped fresh dill
2 Tbsp whipping cream
salt, to taste
freshly ground black pepper, to taste

Steps:

  • 1. 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.
  • 2. Strain broth into medium saucepan. Boil until reduced to 2 1/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
  • 3. 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.
  • 4. 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.

SWEDISH LAMB STEW WITH DILL SAUCE



Swedish Lamb Stew with Dill Sauce image

Categories     Milk/Cream     Herb     Lamb     Stew     Dinner     Vinegar     Carrot     Spring     Winter     Dill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream

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.

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