Lamb à la Suède

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds leg of lamb, cut into 1½-inch cubes
  • teaspoons salt
  • 2 small white onions, peeled
  • 1 garlic clove, peeled
  • 10 peppercorns
  • 3 fresh dill sprigs or 1 teaspoon dried dill
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • tablespoons vinegar
  • ½ teaspoon sugar
  • Freshly ground black pepper
  • ¼ cup finely chopped fresh dill or
  • 1 teaspoon dried dill


  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 saucepan and blend in the flour with a wire whisk. When blended, stir in the two cups of lamb broth. When mixture is thickened and smooth, continue to cook for five minutes. Stir in the remaining ingredients and, if desired, add more salt.

  4. Drain the lamb cubes and add them to the sauce. Heat thoroughly. Serve with buttered boiled potatoes.

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