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  Potatoes 2 Large, peeled and cut into 1-inch cubes
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Dried dill weed/4 sprigs fresh dill 1⁄2 Teaspoon
  Bay leaf 1
  Lean lamb stew meat 2 Pound, cut into 1 inch cubes
  Water 19 Tablespoon (1 Cup Plus 3 Tablespoon, Divided)
  All purpose flour 2 Tablespoon
  Sugar 1 Teaspoon
  Lemon juice 2 Tablespoon

LAYER ingredients in slow cooker in the following order: potatoes, onion, salt, pepper, dill weed, bay leaf, lamb and 1 cup water.
Cover and cook on LOW 6 to 8 hours.
REMOVE lamb and potatoes with slotted spoon; cover and keep warm.
Remove and discard bay leaf.
Turn heat to HIGH.
Stir flour and remaining 3 tablespoons water in small bowl until smooth.
Add half of cooking juices and sugar.
Mix well and return to slow cooker.
Cover and cook 15 minutes.
Stir in lemon juice.
Return lamb and potatoes to slow cooker.
Cover and cook 10 minutes or until heated through.
Garnish with fresh dill, if desired.

Recipe Summary

Main Dish
Slow Cooked
Cook Time: 
10 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1633 Calories from Fat 215

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 7.1 g35.5%

Trans Fat 0 g

Cholesterol 762 mg254%

Sodium 3706.4 mg154.4%

Total Carbohydrates 152 g50.6%

Dietary Fiber 16.7 g66.9%

Sugars 13.9 g

Protein 201 g401.8%

Vitamin A 4.7% Vitamin C 233%

Calcium 31.7% Iron 92.3%

*Based on a 2000 Calorie diet

Lamb In Dill Sauce Recipe