You are here

Boiled Lamb With Dill Sauce

Meat.Bible's picture
  Best end of lamb neck 2 1⁄2 Pound (1.5 Kilogram)
  Salt To Taste
  Freshly ground black pepper To Taste
  Bay leaf 1
  Dill sprig 2
For sauce
  Butter 2 Ounce (50 Gram)
  Flour 2 Ounce (50 Gram)
  Wine vinegar 2 Tablespoon
  Lemon juice 1 Tablespoon
  Sugar 2 Teaspoon (10 Milliliter)
  Egg yolk 1
  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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.5 (15 votes)

Nutrition Rank

Nutrition Facts

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


Boiled Lamb With Dill Sauce Recipe