Lamb With Dill And Sour Cream Recipes

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LAMB CHOPS WITH HORSERADISH DILL CREAM

Simple, fast and flavorful lamb chops served with a horseradish dill cream. These chops are seasonsed with garlic and rosemary, pan seared, and finished in the oven. Served with the horseradish dill cream, they are not only a quick after work meal but a great entree for company. This recipe's cooking method is made for good quality loin or rib chops, not shoulder chops. Lamb should not be cooked to more than medium doneness for the best results. Cook time does not include marinating time.

Provided by IHeartDogs

Categories     Lamb/Sheep

Time 17m

Yield 2 serving(s)

Number Of Ingredients 13



Lamb Chops With Horseradish Dill Cream image

Steps:

  • In a shallow bowl or resealable bag, combine the olive oil, garlic, rosemary, 1/4 tsp salt and pepper (about 4 turns of the peppermill). Add the chops and marinate at least 30 minutes at room temperature. If marinating longer, refrigerate and bring back to room temperature before cooking.
  • While the lamb is marinating, make the cream. In a small bowl combine the creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4 tsp salt and a few more turns of the peppermill. Mix well and refrigerate until ready to use.
  • Preheat oven to 400 degrees F.
  • Place a nonstick, ovenproof skillet over medium high heat. Remove chops from marinade and place in skillet and cook for 2 minutes on each side. Transfer pan to the oven and cook for 5 to 7 minutes, depending on the thickness of your chops this should yield a medium rare to medium doneness.
  • Using an oven mitt, remove pan from oven, remove chops from pan to serving dish and tent with foil for a 3-5 minutes. The chops will continue to cook a bit while sitting.
  • Serve with horseradish dill cream on the side.

1/4 cup olive oil
2 large garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon kosher salt
fresh ground pepper
4 lamb loin chops, 1 to 1 1/2 inches thick, about 4 oz. each
1/2 cup creme fraiche
2 tablespoons green onions, finely chopped (dark green part only, about two green onions)
2 teaspoons finely chopped fresh dill or 3/4 teaspoon dried dill weed
2 tablespoons prepared white horseradish
1/2 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
fresh ground pepper

LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE

Provided by Brianna Jenkins

Time 1h10m

Yield 8 gyros

Number Of Ingredients 24



Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce image

Steps:

  • In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
  • Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
  • Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
  • To make Tzatziki sauce:
  • In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
  • Yield: about 2 cups
  • To make Spicy Sour Cream Sauce:
  • In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
  • Yield: about 1 cup

2 pounds boneless lamb leg or shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks
3 cloves garlic, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 tablespoons olive oil, divided
Juice of 1/2 a lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 pocketless pita bread
2 tomatoes, thinly sliced
Shredded iceberg lettuce
6 ounces feta, crumbled
Tzatziki Sauce, Serena Palumbo's recipe follows
Spicy Sour Cream Sauce, Serena Palumbo's recipe follows
1 small cucumber, grated
Bunch fresh mint, leaves finely chopped
Zest of 1 lemon
1 cup Greek-style yogurt
Kosher salt
1 cup sour cream
Zest and juice of 1 lemon
2 tablespoons sriracha sauce
Kosher salt

SWEDISH LAMB STEW WITH DILL SAUCE

Categories     Milk/Cream     Herb     Lamb     Stew     Dinner     Vinegar     Carrot     Spring     Winter     Dill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13



Swedish Lamb Stew with Dill Sauce image

Steps:

  • Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
  • Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.

2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream

GERMAN LAMB IN SOUR CREAM (CROCK POT) (AKA TREASURE TROVE #1)

A few days ago I discovered a long-lost treasure trove of recipes I had copied while in Dallas & sent to Iceland for safe keeping. The effort was forgotten over time in the excitement of coming here & DH hid them so safely that it was nearly 4 yrs b4 I found them & realized what they were. In my pre-RZ cooking phase, I used 3 main recipe sources. My best guess is this may have been a Food Network recipe & I will be guessing w/ea I enter. This is treasure trove #1 & was chosen because I love lamb, German fare & using my crock pot often. Enjoy! (# of servings & times have been estimated)

Provided by twissis

Categories     Lamb/Sheep

Time 11h15m

Yield 6 serving(s)

Number Of Ingredients 13



German Lamb in Sour Cream (Crock Pot) (Aka Treasure Trove #1) image

Steps:

  • Brown lamb cubes in oil in a large skillet & drain well of any oil.
  • Combine the 1st measure of flour w/the salt, dill seed, caraway seed & rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled crock pot.
  • Stir in remaining ingredients except the 2nd measure of flour, water & sour cream.
  • Cover & cook on Low for 10-12 hours. Turn to High 30 min before you intend to serve.
  • Combine the 2nd measure of flour w/water. Stir into the crock pot, cover & cook till thickened. Stir in sour cream.
  • Serving Suggestion: Serve over hot buttered noodles & garnish w/additional sour cream.

Nutrition Facts : Calories 252.2, Fat 16, SaturatedFat 6.8, Cholesterol 47.7, Sodium 963.6, Carbohydrate 14.3, Fiber 0.8, Sugar 1.2, Protein 12.8

2 lbs lean boneless lamb, cubed
2 tablespoons olive oil
1 large onion (chopped)
1 1/2 cups beef broth
1 teaspoon tarragon vinegar
1/2 cup flour
2 teaspoons salt
1/2 teaspoon dill seed
1/2 teaspoon caraway seed
1/4 teaspoon rosemary
2 tablespoons flour
2 tablespoons water
1 cup sour cream

LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE

I just got this new rival electric skillet for christmas and this recipe was on the box. i thought i'd write it down before it goes in the recycle bin. it looks pretty good from the picture.

Provided by sheri77

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Lamb Chops With Yogurt Rosemary and Dill Sauce image

Steps:

  • Heat skillet to 350 and coat bottom of pan with vegetable oil.
  • Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
  • In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.

Nutrition Facts : Calories 75.1, Fat 7.5, SaturatedFat 1.3, Cholesterol 2.6, Sodium 9.7, Carbohydrate 1.7, Fiber 0.1, Sugar 1.1, Protein 0.8

2 tablespoons vegetable oil
4 large lamb rib chops
salt and pepper
1/3 cup yogurt
1 tablespoon fresh rosemary, minced
1 tablespoon fresh dill, minced
2 tablespoons lemon juice

SALMON WITH CREAMY DILL SAUCE

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15



Salmon with Creamy Dill Sauce image

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

LAMB WITH LEMON & DILL

Make a one-pot lamb meal for two with a citrus twist

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 1h15m

Number Of Ingredients 10



Lamb with lemon & dill image

Steps:

  • Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
  • Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
  • Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.

Nutrition Facts : Calories 531 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.86 milligram of sodium

350g ready diced lamb
2 tsp plain flour
1 tbsp sunflower oil
1 onion , chopped
300ml hot chicken or vegetable stock (a cube or powder is fine)
3 tbsp chopped fresh dill
1 bay leaf
300g salad potatoes , thickly sliced
zest and juice of half a lemon
2 tbsp crème fraîche (half fat is fine)

LAMB STEW WITH DILL

Lamb stew is a quintessential spring dish that can be a real celebration-or unbearably heavy. The difference has little to do with the lamb and much to do with the vegetables: If the stew sports color and lots of different flavors, it is lovely, almost light. If, on the other hand, it contains little besides lamb and potatoes, it becomes the cafeteria-style "Irish stew" that gave the dish a bad name in the first place. This is how it's done in Scandinavia-bright, colorful, and fresh tasting. In other parts of northern Europe, parsley might be substituted for the dill; it's just as good. Other cuts of meat you can use here: beef chuck or brisket (which will require somewhat longer cooking time), veal shoulder.

Yield makes 4 servings

Number Of Ingredients 10



Lamb Stew with Dill image

Steps:

  • Put the butter in a wide skillet with a lid and place over high heat. When the butter foam subsides, add the lamb, a little at a time. Let sear, undisturbed, for about 2 minutes, or until the underside is nicely browned. Stir, then add the shallots and potatoes. Let cook for another couple of minutes, then add the salt, pepper, and a cup of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and let the mixture simmer for about 45 minutes, stirring once or twice during that period.
  • Uncover and add the carrots if you're using them; stir once and simmer for about 15 minutes more, or until the lamb and potatoes are tender.
  • Uncover and add the peas and scallions. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.

2 tablespoons butter or extra virgin olive oil
2 pounds boneless lamb shoulder, cut into roughly 1 1/2-inch chunks
8 shallots, peeled
8 to 12 very small waxy potatoes, washed
Salt and black pepper
2 carrots, diced into roughly pea-size bits, optional
1 cup green peas (frozen are okay)
8 scallions, trimmed and sliced, optional
1/2 cup snipped dill leaves, or more to taste
Lemon wedges for serving

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