Serves: 4
Total Calories: 662
In saucepan melt butter or margarine and stir in flour cook for 3 minutes, stirring. Add broth while stirring and bring to boil. Simmer, stirring, until smooth and thickened, about 10 minutes. Add fresh or dried dill, vinegar, sugar, lemon juice, and 1/2 teaspoon salt. Stir 2 tablespoons hot dill sauce into egg yolk return mixture to pan, beating constantly. Heat through, but do not boil. Add salt and pepper to taste. Add lamb and heat through. Serve over noodles or rice garnish with dill or parsley sprigs and lemon slices.
This Lamb In Dill Sauce recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.
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