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

Recipe by Paul Mayville

This is a great way to introduce lamb to those who ordinarily might not want to try it. The mild flavor of the lamb shoulder in the creamy dill sauce brings just enough of the lamb's essence to the taste buds.

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