Lamb with Dill Sauce

Name: Lamb with Dill Sauce
Yield: Serves Six
Ingredients: salt and pepper; 1 carrot, sliced; 2 teaspoons crushed dill seeds or 3 or 4 sprigs of fresh dill; 1 kg/2 lb lean leg of lamb, cut into large chunks; 1 onion, sliced; 12 peppercorns; about 750 ml/1½ pints chicken stock or 1 chicken stock cube and water; 2 teaspoons crushed dill seeds or 3 or 4 sprigs of fresh dill; 1 bay leaf; 1 tablespoon flour; 25 g/1 oz butter; about 750 ml/1½ pints chicken stock or 1 chicken stock cube and water; about 750 ml/1½ pints chicken stock or 1 chicken stock cube and water; 2 teaspoons lemon juice; salt and pepper; 1 egg yolk; 3 tablespoons double cream

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 kg/2 lb lean leg of lamb, cut into large chunks
1 onion, sliced

Main course

Method

Put the meat, onion, carrot, seeds or stalks of dill (but not the fresh leaves), bay leaf, peppercorns, stock cube, if used, into a saucepan. Cover with the stock or water and bring slowly to the boil. Turn down the heat and cook as slowly as possible for about an hour, or until the meat is tender.

Lift out the cubes of meat, discarding the bayleaf and dill stalks, and put them into a c