Swedish Lamb in Dill Sauce
| Yield: | 8 Servings |
| Categories: |
| 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 |
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