Faarekjøtt Med Dill Saus Lamb In Dill Sauce Food

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LAMB WITH DILL AND SOUR CREAM



Lamb with Dill and Sour Cream image

Make and share this Lamb with Dill and Sour Cream recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 lbs lamb, cut into cubes
1 cup heavy cream
1/2 cup sour cream
salt & pepper
1 tablespoon butter
1 cup onion, finely chopped
2 cloves garlic, chopped
1 cup white wine
2 cups chicken broth
1 tablespoon dill
1/2 lb mushroom, sliced
1/2 lemon, squeezed
1 (10 ounce) package frozen peas

Steps:

  • Salt& pepper lamb cubes.
  • Heat butter in sauce pan and saute lamb until it is light brown, no more red or pink.
  • Add onion and garlic and cook for 3 minutes.
  • Add in the wine and broth and dill.
  • Cover the pot and cook for 1 1/2 hours or until lamb is tender.
  • Mix in sour cream and heavy cream.
  • Remove the lamb and set aside.
  • Cook the sauce for 10 minutes over low heat.
  • In another small sauce pan cook mushrooms in lemon juice with salt and pepper for about 5 minutes.
  • Add the mushrooms and peas to lamb sauce and cook for 5 to 10 minutes until peas are warmed.
  • Return lamb to sauce.
  • Serve over white rice.

SWEDISH LAMB STEW WITH DILL SAUCE



Swedish Lamb Stew with Dill Sauce image

Categories     Milk/Cream     Herb     Lamb     Stew     Dinner     Vinegar     Carrot     Spring     Winter     Dill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream

Steps:

  • Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
  • Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.

SWEDISH LAMB STEW WITH DILL SAUCE



Swedish Lamb Stew With Dill Sauce image

The long cooking time makes this lamb meltingly tender. Offer noodles alongside. From "Flavors of the World".

Provided by Vicki Butts (lazyme)

Categories     Other Soups

Time 2h

Number Of Ingredients 15

2 1/2 lb boneless lef of lamb, cut into 1-inch cubes
4 c water
1 large onion, chopped
1 large carrot, chopped
1 large fresh dill bunch
8 white peppercorns
2 tsp salt
2 Tbsp butter
2 Tbsp all purpose flour
1 Tbsp white wine vinegar
2 tsp sugar
1/4 c chopped fresh dill
2 Tbsp whipping cream
salt, to taste
freshly ground black pepper, to taste

Steps:

  • 1. Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours.
  • 2. Strain broth into medium saucepan. Boil until reduced to 2 1/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
  • 3. Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes.
  • 4. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.

FAAREKJøTT MED DILL SAUS (LAMB IN DILL SAUCE)



Faarekjøtt med Dill Saus (Lamb in Dill Sauce) image

Number Of Ingredients 20

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

Steps:

  • 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.

Nutrition Facts : Nutritional Facts Serves

LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE



Lamb Chops With Yogurt Rosemary and Dill Sauce image

I just got this new rival electric skillet for christmas and this recipe was on the box. i thought i'd write it down before it goes in the recycle bin. it looks pretty good from the picture.

Provided by sheri77

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
4 large lamb rib chops
salt and pepper
1/3 cup yogurt
1 tablespoon fresh rosemary, minced
1 tablespoon fresh dill, minced
2 tablespoons lemon juice

Steps:

  • Heat skillet to 350 and coat bottom of pan with vegetable oil.
  • Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
  • In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.

Nutrition Facts : Calories 75.1, Fat 7.5, SaturatedFat 1.3, Cholesterol 2.6, Sodium 9.7, Carbohydrate 1.7, Fiber 0.1, Sugar 1.1, Protein 0.8

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