Lamb with lemon juice

Ingredients for Lamb with lemon juice

Instructions for Lamb with lemon juice

To prepare the Lamb with lemon juice recipe, please follow these instructions:

Cut the meat into small, shallow pieces and brown them in 50 gr. Butter in a saute pan.

Cut the spring bulbs into pieces of 3-4 cm. The top green is also included. Cut the pears into pieces of the same size and split them a couple of times. When the lamb has taken color, add the onions, leeks and salad, which are divided into coarse pieces. Then add 50 g of butter and broth, and mix well and season with salt and pepper. Put on the lid and simmer for approx. 40 min.

The last quarter is added to the peasants. Then take 2-3 dl of the cloud from. In another pot, melt 25 g of butter. It is baked with the flour on which the cloud is added while whipping. Then add lemon juice and finely grated lemon shale over low heat. How much lemon juice is a taste, but be careful not to overdose if the lemons belong to the very sour of the kind.

Eggs and egg yolks are lightly peeled together and added to the sauce while whipping carefully. And now the sauce finally can not boil, only warmed through. Taste it and pour it over lamb and vegetables.

Sprinkle with dill and server with good bread.