Lamb in dild

Dinner tonight , August 29, 2014
The fall season is soon here, and this is absolute a great and tasty dish with lamb. Great dish on a cold day. Served with boiled potatoes.
4 servings

  • 1 kg shoulder of lamb
  • 1 L lamb bouillon + more if needed
  • 3 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2 leeks, roughly chopped
  • 3-4 bay leaves
  • 1 stem of thyme
  • 5-6 bundles dild
  • 2 tbsp. flour
  • 2 tbsp. butter
  • 1 ½ dl heavy creme
  • salt and pepper

1) Cut the meat in bite size pieces. Brown lamb together with onions, carrots, bay leaves, thyme and the stalks from the dild (cut of the top of the dild and save for later). Add the bouillon so it cover all the meat, add more if necessary .

2) Bring to a boil and let it simmer, on low heat till the meat is tender, approx. ½ hour or more. Take out the meat and keep warm, sieve the rest of the soup.

3) In a saucepan melt butter, add flour and stir till it get lumpy. Little by little add the soup, whip/beat till you get medium thick consistency. In a blender, blend the top of the dild and a bit of the soup , add it to the soup and stir, add heavy cream, salt and pepper to taste.

Pick out bay leaves and thyme and return the Lamb and veggie mix into the soup, bring to a boil and serve with some freshly cut dill on top and boiled potatoes.

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