Lamb recipe with dill
This classic lamb recipe with dill is part of my Scandinavian heritage. An example of the ‘granny food’ trend celebrating old-fashioned cooking virtues.
Despite a general love of herbs, dill is a rare guest in Italian cooking, which is their loss. This lamb recipe with dill is definitely worth trying. The cooking method with re-circulated liquid is a good way to preserve taste. And heaps of fresh dill enhances the taste of white sauces and lifts the dishes well up above the ordinary.
500 g leg of lamb – cubes or a small steak
2 sticks of celery
Fresh thyme, laurels and parsley
200 ml white wine
1 tbsp butter
1 tbsp flour
1 dl cream
1 kg mixed new vegetables eg. potatoes, carrots, spring onions, etc.
Salt, pepper and heaps of fresh dill
Roast the lamb – in cubes or as a small steak – in olive oil.
Cover the meat in water and wine with coarsely chopped celery, onion, thyme, laurels and parsley.
Boil for 20-30 minutes until the meat is tender
Take out the meat and pass the soup through a sieve.
Use the soup to boil the cleaned and chopped vegetables – 10 minutes for potatoes. 7 minutes for carrots, 4 minutes for spring onions.
Strain the vegetable but keep the soup for sauce making
Melt butter in another casserole, add flour and let it bake through.
Gradually stir in soup till you have a nice sauce.
Add cream and salt and pepper to taste.
Heat meat and vegetables through in the sauce and cover with heaps of fresh dill before serving.