Lamb with Dill and Sour Cream
Indulge in the comforting elegance of **Lamb with Dill and Sour Cream**, a hearty yet refined dish that blends tender, slow-simmered lamb with the tangy richness of sour cream and the fresh, aromatic touch of dill. This recipe showcases perfectly seared cubes of lamb shoulder, infused with earthy paprika and simmered in a velvety stock-based sauce until melt-in-your-mouth tender. The final flourish comes with a creamy swirl of sour cream and a bright hint of lemon juice, creating a beautifully balanced flavor profile. Perfect for cozy dinners or special occasions, this dish pairs wonderfully with buttered noodles, fluffy rice, or creamy mashed potatoes. Easy to make yet delectably sophisticated, it’s a must-try for fans of comforting stews and elegant flavor combinations. **Lamb recipes**, **comfort food classics**, and **dill-infused sauces** come together in this irresistible dish that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 lbs lamb shoulder, boneless
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp flour
- 2 cups beef or chicken stock
- 1 cup sour cream
- 3 tbsp fresh dill, finely chopped
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
Instructions
Trim any excess fat from the lamb shoulder and cut it into roughly 2-inch cubes.
Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb cubes with salt, black pepper, and paprika. Sear the lamb in batches to avoid overcrowding, cooking each side for 2-3 minutes until browned. Remove the lamb from the pot and set aside.
Lower the heat to medium and add the chopped onion to the pot. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the stock while stirring, scraping up any browned bits from the bottom of the pot to enrich the flavor.
Return the seared lamb to the pot, ensuring the pieces are submerged in the liquid. Bring to a gentle simmer, cover, and reduce the heat to low.
Cook the lamb for 60-75 minutes until tender, stirring occasionally. If the liquid reduces too much, add a bit more stock or water.
Once the lamb is tender, stir in the sour cream, chopped dill, and lemon juice. Cook for an additional 5 minutes on low heat, but do not boil to prevent the sour cream from curdling.
Taste and adjust seasoning with more salt or pepper as needed.
Serve the lamb with dill and sour cream over buttered noodles, rice, or mashed potatoes, garnished with extra fresh dill if desired.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.4 g | 288% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 21.6 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
