Swedish Lamb With Dill Sauce
|Chicken broth||3⁄4 Cup (12 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Dill weed||1 Teaspoon|
|Cooked lamb slices||4 (3/8 Inch Thick)|
|Hard cooked eggs||2 , sliced|
Melt butter in medium skillet.
Blend in flour, salt and pepper.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in vinegar, sugar and dill.
Add lamb; spoon sauce over meat.
Cook over low heat 5 minutes.