Dilled Lamb
Braised lamb shoulder in a creamy dill sauce with mushrooms.

Recipe by Paul Mayville

Ingredients

• 2 pounds lamb shoulder, cubed
• 1 cup seasoned flour, for dredging
• 2 tablespoons canola oil
• 1 pound mushrooms, quartered
• 1 cup chicken stock
• 3 tablespoons flour
• 1/2 cup water
• 1 cup sour cream
• 1 tablespoon fresh minced dill
• salt and (white) pepper, to taste

Directions

Dredge lamb in flour. Heat oil in saucepan over high heat, add lamb and brown. Add mushrooms and stock and bring to a boil; reduce heat, cover, and simmer for 1 hour.

Make a slurry by whisking 3 tablespoons of flour into 1/2 cup water, add to lamb and bring to a boil, stirring constantly. Reduce heat and stir in sour cream, dill, and salt and pepper. Cook for 5 minutes or until sour cream is completely heated. Serve over rice.

Serves 4