Name: Lamb à la Suède
Yield: 4 to 6 servings
Ingredients: 10 peppercorns; 1 garlic clove, peeled; 3 fresh dill sprigs or 1 teaspoon dried dill; ¼ cup all-purpose flour; ¼ cup butter; ½ teaspoon sugar; 1½ tablespoons vinegar; 1 teaspoon dried dill; Freshly ground black pepper; ¼ cup finely chopped fresh dill or; 2 pounds leg of lamb, cut into 1½-inch cubes; 2 small white onions, peeled; 1½ teaspoons salt

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
1½ teaspoons salt
2

Main course

Method

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.
Measure two cups of the cooking liquid for making sauce. Leave lamb cubes in remaining broth.
Melt the butter in a sauc

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Lamb à la Suède

Ingredients

Method

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