Ingeborg Rhodin's Kokt Lamm med Dillsas
2 lbs. lamb riblets, cut in halves
4 cups boiling water
2 tsps. salt
1 bay leaf
3-4 white peppercorns (or 1/16 tsp. ground white pepper)
1 tsp. vegetable oil
Sprigs of fresh dill
1. Have butcher cut riblets in halves and trim away excess fat. Add riblets to boiling water in a Dutch oven with bay leaf, salt and peppercorns. Cover, simmer 1 hour or until tender.
2. Drain, reserve stock. Then brown riblets quickly in oil, drain well before placing on a heated platter. Garnish with dill sprigs. Serve with dill sauce and side dishes of boiled new potatoes (cooked in their jackets) and buttered garden peas. Serves 4.
Dillsas (Dill Sauce)
2 tbsps. butter
2 tbsps. flour
2 cups drained skimmed lamb stock
2 tbsps. chopped dill
1 1/2 tbsps. while vinegar
1/2 tbsp. sugar
Salt and pepper to taste
1 egg yolk
1. Melt butter, add flour and stir until well blended. Cook 1 min. over low heat, stirring. Add stock gradually, cook over low heat 10 mins. stirring occasionally. Add dill, vinegar, sugar, salt and pepper to taste. Remove from heat, add beaten egg yolk. Serve at once.