Lamb in Dilled Sour Cream Sauce

Cooking Instructions

1. In a large flameproof casserole, heat the oil and butter and in it brown the lamb, removing the pieces to a plate as they are done.

2. Return the lamb and juices to the casserole, add the onion and garlic, and cook over moderate heat for 3 minutes. Sprinkle with the flour and mix well. Continue cooking over moderate heat for another 3 minutes.

3. Add the wine and dill seed, bring to a boil, reduce the heat, and simmer, covered, for 1 hour. Remove the fat that rises to the surface.

4. Bring the casserole to a simmer again over moderate heat, add the mushrooms and salt and pepper to taste, and cook for 30 minutes. Remove from the heat and add the sour cream, lemon rind, and dill. Garnish with the chopped fresh dill or parsley.

Wine Pairing(s)

Chateau Bonnet Entre-Deux-Mers Blanc

Chateau Kirwan Margaux Grand Cru

Omaka Springs Sauvignon Blanc

St. Francis Cabernet Sauvignon

Reserve de Velours Bordeaux

Starve Dog Lane Sauvignon Blanc

Barton & Guestier Côtes du Rhône

Banrock Station Cabernet Sauvignon

Oriel 'L'Exception' Saint Emilion Grand Cru

Justin Cabernet Sauvignon