Dillkött Swedish lamb in dill sauce
Tender lamb simmered with bay and peppercorns, then bathed in a creamy, sweet and sour dill sauce.
- Time2 hr 15
- LevelEasy
- Costabout £5.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the lamb into a large pan with the water. Bring slowly to the boil and skim off the grey foam.
- 2
Add the onion, carrot, bay leaves, peppercorns and salt. Cover and simmer very gently for 1 hour 30 minutes until the lamb is tender.
90 min - 3
Strain, keeping 500ml of the cooking liquid, and keep the meat warm. Discard the vegetables and bay leaves.
- 4
Melt the butter in a clean pan. Stir in the cornflour, then slowly whisk in the 500ml hot liquid until smooth. Simmer for 5 minutes until it coats a spoon.
5 min - 5
Stir in the vinegar, sugar and cream. Taste and balance the sweet and sour, then add the dill.
- 6
Return the lamb to the sauce and warm through for 3 minutes. Serve with the boiled potatoes.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.