Sheep with Dill



3 lb sheep shoulder or hindquarter portion
2 qt. water
1 tbsp salt
6 sprigs fresh dill (crushed dill seed to substitute)

1/2 cup white sauce
1/2 cup sheep broth
2 tbsp cider vinegar
2 tsp sugar
1 egg yolk, slightly beaten

Wipe shoulder with a clean damp cloth. Place sheep in a large, heavy, stock pot, add water, salt, and 4 sprigs of fresh dill. Bring to boil. Skim foam from water, reduce heat, cover and simmer 1 1/2 hours, or until sheep is tender. When tender remove to serving platter, let stand 30 minutes. Prepare sauce. In a small saucepan mix white sauce and broth from sheep, heat until just boiling, reduce heat to simmer. Add vinegar, sugar, egg yolk, and 2 sprigs chopped dill, mix well. Simmer 5 minutes. Slice lamb, garnish with fresh dill, serve with sauce.

Serves 5-7


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