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Lamb In Dill Sauce |
Serves: 4
Print this Recipe
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.
Lamb In Dill Sauce comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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