Lamb in dill sauce

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.

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

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.

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

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