Title: Swedish Lamb in Dill Sauce
Categories: Epcot cente, Food and wi, 1996
Yield: 8 Servings

2 lb Lamb, cubed
1 ts Salt
8 White peppercorns
1 md Onion, diced
1 md Leek, thinly sliced
2 md Carrots, diced
1/2 md Celery root, diced
1/2 oz Fresh dill
2 tb Butter
2 tb Flour
2 c Lamb stock
1/2 ts Lemon juice
1 tb White vinegar
2 ts Sugar
1/2 c Heavy cream
2 lg Egg yolks
Salt and pepper, to taste
3 tb Dill, finely chopped

Place meat, 1 teaspoon salt, and peppercorns into a casserole dish. Add
enough water to cover and bring to a boil. Skim off. Add vegetables and 1/2
ounce dill. Simmer for 30 minutes or until tender. Strain and boil stock
down. Melt butter in a sauce pan. Stir in flour until smooth. Gradually add
stock and bring to a boil. Boil three to five minutes. Add lemon juice,
vinegar and sugar. In a separate pan, cook cream and egg yolks over low
heat until thickened (do not boil). Remove from heat. Add salt, pepper and
3 tablespoons dill. Stir mixture into the sauce and serve with the lamb.
Posted to MC-Recipe Digest V1 #323

Recipe by: Sweden

From: gtg@phoenixat.com (Glen T Greenman)

Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)