Lamb In Dill Sauce

Serves: 4
Total Calories: 662


2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth or beef broth
1 tablespoon dill weed chopped fresh dill weed or 1 teaspoon dried crushed
1 tablespoon cider vinegar
2 teaspoons sugar
1 teaspoon lemon juice fresh
1/2 teaspoon salt
1 egg yolk lightly beaten
Salt and freshly ground pepper to taste
1 1/2 cups lamb cubed cooked
4 cups noodles hot cooked or rice
Fresh dill or parsley sprigs for garnish
Fresh lemon slices


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.

Nutritional Facts:

Serves: 4
Total Calories: 662
Calories from Fat: 90

This Lamb In Dill Sauce recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.

More Recipes from the Never Say Leftovers Cookbook:
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