Lam I Romme Og Dill – Lamb in Cream and Dill Sauce

May 11, 2023May 11, 20230 0

Delicious Lam I Romme Og Dill recipe for a hearty dinner

Lam I Romme Og Dill – Lamb in Cream and Dill Sauce

by The Chefin Main

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

445

Sugar

Fat

28g

Lam I Romme Og Dill, also known as Lamb in Cream and Dill Sauce, is a traditional Danish dish that is perfect for a cozy and comforting dinner. The tender lamb is cooked in a creamy sauce with mushrooms and seasoned with fresh dill. This dish is often served over rice or pasta, but it pairs well with any of your favorite side dishes. The lightness of the sour cream in the sauce makes this dish an ideal choice for those who are looking for a healthier version of a cream-based sauce.

Instructions

1.	Cut lamb into bite-size pieces.
2.	In a large pan, melt butter on medium-high heat and add lamb pieces. Season with salt and pepper and cook until browned on all sides.
3.	Add sliced mushrooms to the pan and cook for 5 minutes.
4.	Pour in water and stir everything together, scraping any browned bits from the bottom of the pan.
5.	Add sour cream and chopped dill to the pan, reduce heat to low, and let simmer for 10-15 minutes.
6.	Serve hot over rice, pasta, or with your favorite side dishes.

PROS

Lam I Romme Og Dill is a hearty and flavorful dish with tender lamb, a creamy sauce, and a burst of dill flavor.

The light sour cream is a healthier alternative to heavy cream while still providing a rich and satisfying sauce.

CONS

Lamb can be a bit pricey and may not be accessible in some areas.

This dish may not be suitable for those who are lactose intolerant or have a sensitivity to mushrooms.

HEALTH & BENEFITS

Lamb is a good source of protein, iron, and vitamin B12.
Dill is rich in antioxidants and has antibacterial properties that may help boost the immune system and aid in digestion.

	800 g lamb
	2 tablespoons butter
	1 1/2 teaspoons salt
	1/4 teaspoon fresh ground pepper
	200 g mushrooms
	200 ml water
	300 ml sour cream , light
	1 bunch dill