Lamb With Lemon Dill Recipes

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LAMB WITH DILL AND SOUR CREAM



Lamb with Dill and Sour Cream image

Make and share this Lamb with Dill and Sour Cream recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 lbs lamb, cut into cubes
1 cup heavy cream
1/2 cup sour cream
salt & pepper
1 tablespoon butter
1 cup onion, finely chopped
2 cloves garlic, chopped
1 cup white wine
2 cups chicken broth
1 tablespoon dill
1/2 lb mushroom, sliced
1/2 lemon, squeezed
1 (10 ounce) package frozen peas

Steps:

  • Salt& pepper lamb cubes.
  • Heat butter in sauce pan and saute lamb until it is light brown, no more red or pink.
  • Add onion and garlic and cook for 3 minutes.
  • Add in the wine and broth and dill.
  • Cover the pot and cook for 1 1/2 hours or until lamb is tender.
  • Mix in sour cream and heavy cream.
  • Remove the lamb and set aside.
  • Cook the sauce for 10 minutes over low heat.
  • In another small sauce pan cook mushrooms in lemon juice with salt and pepper for about 5 minutes.
  • Add the mushrooms and peas to lamb sauce and cook for 5 to 10 minutes until peas are warmed.
  • Return lamb to sauce.
  • Serve over white rice.

LEMON-ROSEMARY ROAST LEG OF LAMB



Lemon-Rosemary Roast Leg of Lamb image

We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 6

1 6 1/2- to 8-pound bone-in leg of lamb
4 cloves garlic, thinly sliced
1 lemon
2 tablespoons chopped fresh rosemary
Kosher salt and coarsely ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
  • Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
  • Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
  • Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

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