Lamb à la Suède

Preparation info
  • 4 to 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds leg of lamb, cut into 1½-inch cubes
  • teaspoons salt
  • 2

Method

  1. Put the lamb in a large saucepan and add cold water to cover. Add the salt, onions, garlic, peppercorns and dill sprigs. Bring to a boil and simmer for one and one-half to two hours, until lamb is thoroughly tender.

  2. Measure two cups of the cooking liquid for making sauce. Leave lamb cubes in remaining broth.

  3. Melt the butter in a sauc