Lamb in Dill

Lamb in Dill © kvalifood.com

Lamb in dill is one of the classic Danish braised meat dishes, traditionally associated with Easter. Tender lamb simmers slowly and is served in a creamy dill sauce with boiled potatoes. The dish is simple, but requires patience — and generous amounts of fresh dill.

Ingredients

Yields 4 servings

  • 750 g lamb shoulder, cut into chunks
  • 2 onions, halved
  • 2 carrots, cut into large pieces
  • 2 bay leaves
  • 6 peppercorns
  • 2 dl white wine
  • 1 l water
  • 1 tsp salt
  • 4–5 potatoes, peeled

Dill sauce

  • 2 tbsp butter
  • 2 tbsp plain flour
  • 4 dl lamb stock, from the pot
  • 1 dl cream
  • 1 egg yolk
  • 3 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice
  • salt
  • pepper

Directions

Cook the lamb

Place the lamb in a large pot and cover with water. Bring to the boil and skim thoroughly. Add the white wine, onions, carrots, bay leaves, peppercorns and salt. Put the lid on and simmer over low heat for about 1 hour, until the meat is tender.

Remove the meat and keep it warm. Strain the stock and set aside 4 dl for the sauce.

Cook the potatoes

Cook the potatoes in the remaining stock until tender. This gives them extra flavour.

Make the dill sauce

Melt the butter in a saucepan and stir in the flour. Let it cook for a couple of minutes without browning. Add the 4 dl of stock a little at a time, stirring constantly, so the sauce becomes smooth and lump-free. Let it simmer for 5 minutes.

Remove the pan from the heat. Whisk the egg yolk together with the cream and stir it into the sauce. Add the fresh dill and lemon juice. Season with salt and pepper.

Serving

Cut the lamb into suitable pieces and arrange in a deep dish. Pour the dill sauce over and serve with the boiled potatoes on the side. Scatter a little extra fresh dill on top if you like.

Notes

  • The egg yolk gives the sauce a silky texture. Make sure the sauce does not boil after the egg yolk has been added — it will split.
  • Lamb shoulder is the most common cut, but lamb breast can also be used. The breast is fattier and gives a more robust stock.
  • Some versions leave out the white wine — use a little extra water and a spoonful of vinegar for acidity instead.
  • Fresh dill in large bunches from a greengrocer gives the best result. Potted dill does not have the same aroma.
  • The dish is traditional Easter food, but works just as well the rest of the year.
  • A popular variation is to add fjord prawns to the sauce just before serving.