Breast of Lamb with Dill Sauce - Kalvebryst med Dildsauce


  • 3 pounds lamb breast
  • 1 quart boiling water
  • 1 bay leaf
  • 2 sprigs fresh dill
  • 1 teaspoon salt
  • 3 peppercorns
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups lamb stock
  • 2 tablespoons dill -- crushed
  • 1½ tablespoons vinegar
  • 1 egg yolk
  • ½ teaspoon salt
  • Parsley
Rinse the meat quickly with hot water. Place in a roaster and cover with the boiling water. Let come to a boil. Skim. Add the bay leaf, dill, salt and pepper. Simmer covered on top of the stove for 1½ hours. Remove lamb and reserve 2 cups of the stock.Cut the lamb into small serving pieces and place on a hot serving platter. Serve with the following sauce:


Melt the butter in a skillet, add the flour and stir continuously until smooth. Add the stock gradually, stirring after each addition. Add the rest of the ingredients alternately, beating a little after each addition.
When mixture is smooth, remove from the flame and serve over the lamb. Garnish the platter with sprigs of parsley.

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