Lamb with Lemon and Dill Sauce


1,6 kg leg of deboned lamb, cubed
50 ml extra virgin olive oil
80 g spring onions, chopped
500 g baby spinach, washed
3 T dill, chopped
1 t dried fennel seeds
1 L chicken stock
3 egg yolks, whisked until pale and frothy
175 ml lemon juice


1.Heat the oil in a large saucepan and sauté the lamb for 10 minutes until it is gently browned.
2.Add the spring onions, spinach, fennel seeds and dill.
3.Add the chicken stock and simmer for about one hour or until the lamb is deliciously tender.
4.Use a ladle to spoon 200 ml of the broth from the stew into a jug.
5.Reduce the rest of the broth until it has reached a thick saucy consistency.
6.Spoon the lovely lamb stew onto a large serving platter and keep warm.
7.Pour the egg yolks into a small bowl.
8.Slowly add the lemon juice while whisking vigorously.
9.Pour a small amount of the broth to the egg yolk whilst you are whisking all the time.
10.Add a little more and whisk. Keep whisking!
11.Add the rest of the broth in a steady stream, constantly whisking… one does not want this lot to curdle!
12.Transfer the mixture to a small saucepan and heat gently.
13.Whisk while heating, until the mixture thickens enough to coat the back of a spoon.
14.Do not boil.
15.Spoon the sauce over the lamb and serve immediately with rice.

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