Serves: 8
Total Calories: 587

4 pounds lamb breast or shoulder of cut in 2-inch cubes
4 to 5 cups water
1 bay leaf
5 sprigs parsley fresh
5 sprigs dill weed fresh (if available)
1 tablespoon salt
4 peppercorns whole, white if possible
* Part two.
2 1/2 cups lamb stock reduced
2 tablespoons butter
2 tablespoons almond flour
3 tablespoons dill weed chopped fresh dill or 1 1/2 teaspoons dried weed
1 tablespoon white vinegar
2 teaspoons splenda
1/2 teaspoon salt
1/2 teaspoon lemon juice fresh
1 egg yolk lightly beaten
Salt and freshly ground pepper to taste
Fresh parsley or dill sprigs
Fresh lemon slices

1. In a heavy saucepan, cover lamb with water and bring to boil, uncover. Lower heat and simmer 10 to 15 minutes. Skim off foam as it rises to surface. Add bouquet of bay leaf, parsley, and dill tied together in cheesecloth add salt and peppercorns. Partially cover pot and simmer for 1 1/2 hours or until meat is tender. Remove lamb cover, and keep warm. Reserve stock for sauce.

Dill Sauce:
*Strain lamb stock through fine sieve and boil down rapidly until reduced to 2 1/2 cups. In another saucepan, melt butter and stir in flour for 2 to 3 minutes. Add lamb stock all at once. While whisking, bring to boil and simmer 5 to 10 minutes until thick and smooth. Add dill, vinegar, splenda, salt, and lemon juice. Stir in a couple tablespoons of the hot dill sauce to beaten egg yolk, then return mixture back to sauce, beating constantly with whisk. Heat through again, but do not let sauce boil. Taste for seasoning add salt and pepper if necessary.

To serve, strain sauce over lamb. Garnish platter with sprigs of parsley or dill and lemon slices.

Nutritional Facts:

Serves: 8
Total Calories: 587
Calories from Fat: 44

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