Sweet and Sour Lamb with Dill Recipe |
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You will need :- 1½ leg or shoulder lamb 2 teaspoons salt 6 peppercorns bunch of dill 2 carrots 2 onions 2 parsnips 2 oz butter 2 oz. plain flour 1 pint stock 2 tablespoons white vinegar 1 tablespoons sugar 1 egg yolk 3 oz double cream
Cut the meat in 1 inch cubes. Put into a large saucepan, cover with water and bring to the boil. Take off any scum. Add salt, peppercorns and a bunch of dill stalks, reserving the feathery tops of the herb. Cover and simmer for 1 hour. Peel the carrots, onions and parsnips and cut into large pieces. Add to the meat and continue cooking for 15 minutes. Drain the meat and vegetables and keep the stock. Keep the meat and vegetables warm.
Melt the butter in a pan and stir in the flour. Cook for 3 minutes without browning. Add the 1 pint of meat stock, stirring all the time until the sauce is smooth and thick. Add the vinegar and sugar and season to taste. Mix the egg yolk and cream in a small bowl. Add to sauce, beating constantly. Simmer gently for 4 minutes but do not boil or the mixture will curdle. Add the meat and 3 tablespoons chopped dill. Take out the bunch of dill stalks. Add the vegetables and put into a serving dish, garnished with a few sprigs of dill.
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