Lamb Shoulder with Dill Sauce

Last Updated on October 15, 2024

(Sweden)

Ingredients:

600 g boneless lamb shoulder 30 g smooth flour 30 g butter 3 pcs peppercorns 1 pk yolk digger vinegar sugar salt

Procedure:

1. Pour boiling water over the rinsed lamb so that it is just submerged, add salt, pepper, a few sprigs of dill and cook it until tender
2. Make a light roux of butter and plain flour, pour it gradually over the lukewarm broth from the shoulder, stir it in, whisk it, and boil it into a smooth gravy
3. Season with finely chopped dill, vinegar, sugar, salt and bring to the boil
4. Beat the egg yolk in two tablespoons of lukewarm stock, stir it into the sauce, which is immediately taken off the stove and poured over the portions of meat on the plates.

Recommendation:

– Side dish: Boiled potatoes.

Note:

– To prepare the roux, see: roux .