Lamb ragout with dill and cream recipe
Lamb Ragout with Dill and Cream recipe
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Recipe intro
This lamb ragout recipe is a delightful combination of tender lamb, fragrant dill, and rich cream. The slow-cooked lamb becomes incredibly tender and flavorful, while the dill adds a refreshing herbal note. The addition of cream brings a luscious creaminess to the dish, tying all the flavors together. Perfect for a comforting dinner, this recipe is sure to impress.Keywords: lamb ragout, dill, cream, tender, flavorful.
Lamb ragout with dill and cream recipe details
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
Grade of difficulty:
medium
Calories per portion:
n/a
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