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.