Best Lamb Stew With Dill Sauce Recipes

Swedish Lamb Stew with Dill Sauce image

Yield Makes 4 servings

Number Of Ingredients 13

2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream

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.

Swedish Lamb Stew With Dill Sauce image

Provided by Vicki Butts (lazyme)

Time 2h

Number Of Ingredients 15

2 1/2 lb boneless lef of lamb, cut into 1-inch cubes
4 c water
1 large onion, chopped
1 large carrot, chopped
1 large fresh dill bunch
8 white peppercorns
2 tsp salt
2 Tbsp butter
2 Tbsp all purpose flour
1 Tbsp white wine vinegar
2 tsp sugar
1/4 c chopped fresh dill
2 Tbsp whipping cream
salt, to taste
freshly ground black pepper, to taste

Steps:

1. 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.
2. Strain broth into medium saucepan. Boil until reduced to 2 1/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
3. 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.
4. 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.

Lamb Stew with Dill image

Yield makes 4 servings

Number Of Ingredients 10

2 tablespoons butter or extra virgin olive oil
2 pounds boneless lamb shoulder, cut into roughly 1 1/2-inch chunks
8 shallots, peeled
8 to 12 very small waxy potatoes, washed
Salt and black pepper
2 carrots, diced into roughly pea-size bits, optional
1 cup green peas (frozen are okay)
8 scallions, trimmed and sliced, optional
1/2 cup snipped dill leaves, or more to taste
Lemon wedges for serving

Steps:

Put the butter in a wide skillet with a lid and place over high heat. When the butter foam subsides, add the lamb, a little at a time. Let sear, undisturbed, for about 2 minutes, or until the underside is nicely browned. Stir, then add the shallots and potatoes. Let cook for another couple of minutes, then add the salt, pepper, and a cup of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and let the mixture simmer for about 45 minutes, stirring once or twice during that period.
Uncover and add the carrots if you're using them; stir once and simmer for about 15 minutes more, or until the lamb and potatoes are tender.
Uncover and add the peas and scallions. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.