LAMB IN DILL WITH CARROTS AND POTATOES
Cut the meat into 4 cm (1 ¾ inch) chunks. Peel the onions and carrots. Cut into chunks. Place meat, vegetables and dill in a pot and add cold salted
water to cover. (If you have any lamb bones, add them for more flavour).
Place the seasonings in a teaball, place in the pot and cover. This way it is
easy to remove the seasoning later. Heat to boiling, lower the heat and sim-
mer for 30-45 minutes, until the meat is tender. Remove the meat,
onions and carrots, strain the cooking liquid and discard the bones.
Reduce the cooking liquid over high heat to intensify the flavour.
Melt the butter in a saucepan, sprinkle the flour and gradually whisk
in the lamb stock. Whisk until smooth. Add the cream, crème fraiche,
sugar, vinegar and lemon. Heat to boiling and season to taste. It is
important to balance the sweet, sour and salty flavours. Add the meat,
onions and carrots. Chop the dill and add.
Serve with boiled potatoes and crispbread.
The picture is by Bruno Ehrs for the book A taste of Gotland
Lamb in dill is a Swedish favourite! If you make the dish in August, you can use fresh dill flowerheads. We have added some fine, newly picked mini- carrots to give a lovely, freshness, sweetness and crispiness to the dish.
1 ¼ kg (2 ½ lb) lamb shoulder
dill stalks (flowerheads when in season)
salt, 1 tablespoon/1 litre (quart) water
3 bay leaves
10 allspice berries
10 black peppercorns
10 white peppercorns
1 tbsp dill seeds
½ tbsp fennel seeds
6 sprigs fresh thyme
2 tbsp butter
2 tbsp all-purpose flour
8 dl (3 ¼ cups) light cream
1 dl ( ½ cup) crème fraiche
5 tbsp ( 1/3 cup) sugar
3 tbsp 12% vinegar concentrate (or 6 tbsp vinegar)
zest and juice of 1 lemon
200 g (7 oz) dill