Boiled Lamb With Dill Sauce
|Best end of lamb neck||2 1⁄2 Pound (1.5 Kilogram)|
|Freshly ground black pepper||To Taste|
|Butter||2 Ounce (50 Gram)|
|Flour||2 Ounce (50 Gram)|
|Wine vinegar||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Sugar||2 Teaspoon (10 Milliliter)|
|Double cream||2 Tablespoon|
|Finely chopped dill||2 Tablespoon|
Trim the lamb and put in a saucepan with the seasonings, bay leaf and sprigs of dill.
Add about 1 1/4 litres (2 pints) water and bring to the boil.
Remove any scum from the surface, cover and simmer gently for 1 1/4-1 1/2 hours or until tender.
Drain the joint and keep warm.
Strain and reserve 600 ml (1 pint) cooking liquor.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Gradually add the liquor and bring to the boil for 2 minutes, stirring continuously.
Remove from the heat.
Add the vinegar, lemon juice, sugar, egg yolk, cream and half the dill and reheat gently without boiling.
Taste and adjust the seasonings.
Serve the lamb with some sauce poured over and with the remaining dill sprinkled on top.
Garnish with parsley sprigs, if liked.
Serving size: Complete recipe
Calories 3840 Calories from Fat 2762
% Daily Value*
Total Fat 308 g473.1%
Saturated Fat 147.5 g737.5%
Trans Fat 0 g
Cholesterol 1066.8 mg355.6%
Sodium 1310.5 mg54.6%
Total Carbohydrates 59 g19.8%
Dietary Fiber 2.8 g11.3%
Sugars 10.6 g
Protein 197 g395%
Vitamin A 86.5% Vitamin C 61%
Calcium 34.4% Iron 110.4%
*Based on a 2000 Calorie diet