Lamb ragout with dill and cream recipe
Lamb Ragout with Dill and Cream recipe
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Ingredients
| 700 g | leg of lamb, boned, in medium size cubes |
| 2 tbsp | olive oil |
| 200 ml | dry white wine |
| 200 ml | beef stock |
| 100 ml | cream |
| salt and pepper, to taste | |
| 2 tbsp | lemon juice |
| 4 tbsp | dill, chopped |
| 1 tbsp | cornstarch |
Instructions
In a heavy skillet brown the meat in oil. Add wine, stock and cream, salt and pepper and simmer for 30 minutes. Then stir in the lemon juice and 2 tablespoons of dill. Mix the cornstarch with a small amount of cold water and stir the mixture thoroughly into the ragout. Simmer for another 5 minutes, then serve sprinkled with the remaining dill.
Variations:
Sherry and chicken stock may be substituted for wine and beef stock. Parsley may be substituted for dill.
Preparation time:
ca. 30 min
medium
n/a
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