Best Myra Waldos Swedish Lamb Recipes

SWEDISH LAMB STEW WITH DILL SAUCE

Swedish Lamb Stew with Dill Sauce image

Categories Milk/Cream Herb Lamb Stew Dinner Vinegar Carrot Spring Winter Dill Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

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.

JANSSON'S TEMPTATION

Jansson's Temptation image

Jansson's Temptation was not created in Sweden at all, but in this country, Craig Claiborne found. The splendid dish, which is not unlike a casserole, is made with potatoes that have been cut into julienne strips and blended with anchovy fillets or sprats, plus cream and onions. As the story goes, it was named after a 19th-century Swedish religious leader, Erik Janson, who brought his followers from Sweden to America and founded a community called Bishop Hill in Illinois. Mr. Janson preached staunchly against the pleasures of the flesh and appetite but had a weakness - a particular potato-and-anchovy dish. He was discovered devouring the dish so ravenously that it ruined his reputation. Mr. Claiborne said the story is probably apocryphal (even the spelling of the name is different).

Provided by Craig Claiborne

Categories side dish

Time 1h

Yield 8 or more servings

Number Of Ingredients 5

Ingredients

5 or 6 Idaho potatoes, about 2 pounds
1 can (3 1/2 ounces) anchovy fillets or sprats (available where fine imported foods are sold)
1 1/2 cups thinly sliced onions
Freshly ground pepper to taste
1 1/2 cups heavy cream

Steps:

Heat the oven to 375 degrees.
Peel the potatoes and cut them into 1/4-inch-thick slices. Stack the slices and cut them into 1/4-inch-thick strips to resemble French fries. There should be about eight cups.
Cover the bottom of a baking dish (an oval dish measuring 13 by 8 by 2 inches is ideal) with half of the strips. Drain the anchovies, reserving the liquid, and arrange them symmetrically over the potato layer. Pour the reserved liquid evenly over all.
Scatter the onions and pepper over the top, and then scatter the remaining potatoes over them. Pour the cream over and sprinkle with pepper.
Place in the oven and bake 45 minutes to one hour, until potatoes are done.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 478 milligrams, Sugar 3 grams