Breast of Lamb with Dill Sauce - Kalvebryst med D

[April B.]

Breast of Lamb with Dill Sauce - Kalvebryst med Dildsauce
Serves 6

* 3 pounds lamb breast
* 1 quart boiling water
* 1 bay leaf
* 2 sprigs fresh dill
* 1 teaspoon salt
* 3 peppercorns

* 2 tablespoons butter
* 2 tablespoons flour
* 2 cups lamb stock
* 2 tablespoons dill -- crushed
* 1½ tablespoons vinegar
* 1 egg yolk
* ½ teaspoon salt
* Parsley

Rinse the meat quickly with hot water. Place in a roaster and cover with the boiling water. Let come to a boil. Skim. Add the bay leaf, dill, salt and pepper. Simmer covered on top of the stove for 1½ hours. Remove lamb and reserve 2 cups of the stock.

Cut the lamb into small serving pieces and place on a hot serving platter. Serve with the following sauce:
DILL SAUCE
Melt the butter in a skillet, add the flour and stir continuously until smooth. Add the stock gradually, stirring after each addition. Add the rest of the ingredients alternately, beating a little after each addition.
When mixture is smooth, remove from the flame and serve over the lamb. Garnish the platter with sprigs of parsley.