recipes 4u
Breast of Lamb with Dill Sauce
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Serves 6
* 3 pounds lamb breast
* 1 quart boiling water
* 1 bay leaf
* 2 sprigs fresh dill
* 1 teaspoon salt
* 3 peppercorns
* 2 tablespoons butter
* 2 tablespoons flour
* 2 cups lamb stock
* 2 tablespoons dill -- crushed
* 1½ tablespoons vinegar
* 1 egg yolk
* ½ teaspoon salt
* Parsley
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Rinse the meat quickly with hot water.
Place in a roaster and cover with the boiling water.
Let come to a boil. Skim.
Add the bay leaf, dill, salt and pepper.
Simmer covered on top of the stove for 1½ hours.
Remove lamb and reserve 2 cups of the stock.
Cut the lamb into small serving pieces and place on a hot serving platter.
Serve with the following sauce:
DILL SAUCE
Melt the butter in a skillet, add the flour and stir continuously until smooth.
Add the stock gradually, stirring after each addition.
Add the rest of the ingredients alternately, beating a little after each addition.
When mixture is smooth, remove from the flame and serve over the lamb.
Garnish the platter with sprigs of parsley. |
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