02. March 2021

Braised lamb with dill sauce

I can eat this delicious braised lamb all year long! We add seasonal vegetables to the mix too. So good!

En perosn i grå tröja håller en tallrik med dillkött.
  • a large piece of lamb, you can use around 2 pounds (1 kg) for 4-5 people.
  • 1 1/2 tsp salt
  • 2 1/2 cups (around 6 dl) water
  • 5 allspice berries
  • 10 white pepper grains
  • 1 bay leaf
  • parsley
  • leek
  • yellow onion
  • root vegetables (not potatoes)
  • wheat flour
  • lemon
  • plenty of chopped dill

This dish is a favorite here at home, and a Swedish classic too for that matter. We eat it all year round. I use fresh dill in spring, summer and fall and my frozen stock in winter. I use fresh vegetables to season the meat too!


Cut the meat into large pieces.
Put the meat in a large pot, with enough water to cover it. You can use pieces of meat with bone too.
Bring the water to a boil and boil it for five minutes.
Strain the water, clean the pot and rinse the meat in water. Parboiling the meat is a great way to remove any substances that make the water cloudy.
Put clean root vegetables and other vegetables you like together with onion and spices in the bottom of the pot. These vegetables are only used to season the meat.
Cook the meat at low heat for 2-3 hours, or use a slow cooker where the meat is cooked for 8-11 hours.
Remove the meat and sift the water.
Melt a few tablespoons butter in a pot and add another few of the water.
Whisk 3-4 tablespoons of wheat flour into the pot and add a little more of the water, make sure that you don't get any clumps.
Add enough water until you feel happy with the texture, cook at low heat for a few minutes.
Put some fresh lemon juice into the sauce, season with salt and pepper. Add the meat and chopped dill in the sauce.

Serve your braised lamb with boiled potatoes, boiled root vegetables and a nice serving of salad. It's so good! This braised lamb tastes just as good the day after too. So, why not make it the day before hosting a dinner party? Enjoy!


Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth

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