Faarekjøtt Med Dill Saus Lamb In Dill Sauce Food

HASSELBACK BEETS WITH DILL YOGURT SAUCE

Steps:

• Trim, peel and halve 2 1/2 pounds medium beets; slice as directed (see left). Place the beets in a 9-by-13-inch baking dish and drizzle with 3/4 cup olive oil; season with 1/4 teaspoon salt and a few grinds of pepper. Add cup water and cover with foil. Roast at 425 degrees F, 40 minutes. Uncover and continue roasting, spreading the slices apart and basting with the pan juices halfway through, until the beets are tender, 30 to 40 more minutes. Let cool slightly. Mix 1/2 cup plain Greek yogurt with 2 tablespoons each chopped dill and lemon juice, 1 teaspoon salt and a few grinds of pepper. Drizzle over the beets and top with crushed pink peppercorns and more dill.
• Cut a thin sliver from one side of the vegetable so it can sit flat. (If you¿re starting with halved veggies, like the beets at right, skip this step.)
• Position the vegetable cut-side down between the handles of two wooden spoons.
• Using a sharp knife, make crosswise cuts (1/8 to 1/4 inch apart), stopping when the knife hits the handles so you don't cut all the way through the vegetable.

SPICED LAMB AND DILL YOGURT PASTA

Steps:

• Combine egg yolks, kefir, and 1½ cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining 1½ cups dill and set aside separately.
• Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook, stirring often, until plump, about 1 minute. Scrape nut mixture into a small bowl; season with salt.
• Wipe out skillet and heat over medium-high. Stir together cumin, pepper, and 1 tsp. salt in a small bowl. Place lamb in pan and use a sturdy spatula to aggressively flatten (like you're making smash burgers); sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath, about 4 minutes. Hold back meat and drain off all of the fat. Break up meat into small pieces and mix in reserved nut mixture. Finely grate in remaining 2 garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (pasta will finish cooking in the sauce). Drain pasta and return to pot.
• Pour reserved purée over pasta and set over medium heat. Cook, stirring constantly, until sauce thickens enough to cling to pasta and just comes to a simmer, about 3 minutes. Remove from heat; finely grate zest from lemon half over pasta, then squeeze in juice. Season with salt.
• Divide pasta among bowls and top with lamb mixture.

LAMB WITH DILL AND SOUR CREAM

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.

LAMB WITH LEMON & DILL

Steps:

• Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
• Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
• Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.

LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE

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.

FAAREKJøTT MED DILL SAUS (LAMB IN DILL SAUCE)

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.

SWEDISH LAMB STEW WITH DILL SAUCE

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.

SAUERKRAUT WITH DILL BY SY

Steps:

• Remove the outside leaves of the cabbage, cut out the core and quarter the head.
• Slice/Shred the cabbage into thin strips.
• In a wide Corningware dish (or crock pot) add a layer of the shredded cabbage and sprinkle salt on top, add some dill and toss.
• Next add another layer and sprinkle with salt, dill and toss, etc.
• Add luke warm water to cover the cabbage mixture and toss. (Note: It is important to have enough liquid cover the cabbage all the time. As needed add more liquid; 2 tablespoons salt to 1 quart water-to cover.).
• Next put a flat plate on top to press the cabbage down and then cover with cheese cloth. Make sure the cheese cloth does not go over the lip of the dish, but tucked in around the cabbage.
• Next cover with plastic wrap. (You can also use a plastic zip-lock bag filled with water to act as a weight and seal the cabbage from the air. I use the glass Corningware cover upside down and on the plate, as an additional weight.).
• Every few days, remove any scum and poke (I use chopsticks), toss lightly to make sure there are no air pockets.
• Let ferment for about 3-4 weeks.
• Remove any remaining scum/discolored kraut, toss.
• Transfer to a glass container and refrigerate.
• NOTES:
• 1) It is important to completely de-solve the salt if adding more liquid at the beginning or later on. Also, to thoroughly toss the cabbage. Because if you don't the finished sauerkraut will appear "Sandy" due to the salt granules not de-solving completely.
• 2) Please do your homework on making a safe recipe free from bad bacteria. That is, a good sauerkraut, which is fermented and then refrigerated (which can keep up to 1-2 months). This recipe is not intended for the canning process which uses a hot water bath to seal the sauerkraut and can keep for an extended period of time. This recipe is only written as a general guide only and specific quantities of ingredients are not listed. Because it is important for you to search and follow the written/proper proportions (from a published recipe within an established website or cook book) for the cabbage, salt, vinegar, water, etc and recommended "times" for fermentation. So go to the internet and do a search for a good Sauerkraut Recipe.
• Furthermore, go to these URL's as well; National Center for Home Food Preservation,
• http://nchfp.uga.edu/how/can6a_ferment.html,
• http://nchfp.uga.edu/how/can_06/sauerkraut.html,
• And go to the Food dot com message board, Canning, Preserving and Dehydrating,.
• http://www.food.com/bb/viewforum.zsp?f=24.
• Finally, the Ball Book is a good source of how to safely make fermented products as well.
• 3) This recipe and all notes have now been modified from the initial post.