Lamb à la Suède
March 22, 2001 Other Contributors
About
“This recipe is an old favourite of mine. I felt that it was lacking in vegetables and so added the zucchini and baby carrots.”
Carolyn C. – Contributor
Yield: 4 – 6 Servings
Ingredients
| Organic free-range lamb, cut into 1.5 inch cubes | 2 lbs | |
| Salt | 1 1/2 tsp | |
| White onions, peeled | 2 ea small | |
| Garlic, peeled | 1 clove | |
| Peppercorns | 10 ea | |
| Dill | 3 fresh prigs or 1 tsp dried | |
| Zucchini | 3 ea medium | |
| Baby carrots | 1 handful (or to taste) | |
| Butter | 1/4 cup | |
| Light spelt flour (or unbleached all-purpose flour) | 1/4 cup | |
| Cold water | as needed | |
| White wine | to taste | |
| Sugar | 1/2 tsp | |
| Freshly ground black pepper | to taste | |
| Finely chopped fresh dill OR dried dill | 1/4 cup fresh OR 1 tsp dried |
Directions
- Put the lamb in a large saucepan and add cold water to cover, replacing some of the water with white wine to taste. Use enough liquid so that vegetables will also be covered when they are added.
- Add the salt, onions, garlic, peppercorns and dill sprigs. Bring to a boil and simmer for 1 1/2 to 2 hours, or until lamb is thoroughly tender.
- Mid-way through cooking time add carrots. Add zucchini about half and hour before meat is done.
- Measure two cups of the cooking liquid for making sauce. Leave lamb cubes and vegetables in remaining broth.
- Melt the butter in a saucepan and blend in the flour with a wire whisk. When blended, stir in the two cups of lamb broth. When mixture is thickened and smooth, continue to cook for five minutes. Stir in the remaining ingredients and, if desired, add more salt.
- Drain lamb cubes and vegetables and add them to the sauce. Heat thoroughly. Serve over rice or alongside steamed potatoes
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