Lamb in dill sauce

4 servings

120 minutes

The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.

Energy value per serving

• Calories: 371.4
• Proteins: 21.2g
• Fats: 27.9g
• Carbohydrates: 8.8g

Ingredients

• Mutton: 500 g
• Black peppercorns: 3 pc
• Bay leaf: 1 pc
• Butter: 30 g
• Wheat flour: 30 g
• Vinegar: 1 tbsp
• Sugar: 1 tsp
• Egg yolk: 1 pc
• Dill: 3 sprig
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Rub the meat with salt, place it in a pot, add peppercorns, bay leaves, dill stems, pour in a little water and simmer covered for one and a half hours.

   Required ingredients:

   • Salt:  to taste
   • Black peppercorns: 3 pieces
   • Bay leaf: 1 piece
   • Dill: 3 sprigs

2. Remove the cooked meat, let it cool slightly, slice it, and return it to the hot broth.

   Required ingredients:

   • Mutton: 500 g

3. Melt the butter in a pan, add flour, lightly fry it and dilute with a cup of broth. Season the resulting sauce with vinegar, sugar, salt, and pepper.

   Required ingredients:

   • Butter: 30 g
   • Wheat flour: 30 g
   • Vinegar: 1 tablespoon
   • Sugar: 1 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Whisk the yolk with a few tablespoons of broth and add to the sauce. Finally, add chopped dill.

   Required ingredients:

   • Egg yolk: 1 piece
   • Dill: 3 sprigs

5. Add the meat to the prepared sauce and simmer on low heat.

   Required ingredients:

   • Mutton: 500 g