lamb in dill sauce  4 pounds shoulder of lamb cut into 2 inch cubes 4-5 cups water 1bay leaf, 5 sprigs dill, 5 sprigs parsley tied together as bouquet 1 teaspoon salt 4 white peppercorns lamb 1. Put the lamb in a large heavy casserole (with lid)and cover with 4-5 cups cold water and bring to a boil uncovered over high heat. Lower the heat to middle and skim off the scum. Add bouquet, salt and peppercorns. 2. Partially cover the pot and simmer the lamb slowly over low heat for about 1½hours or until the meat is quite tender. Remove the lamb to a warm platter, cover with foil and keep warm in the oven. Save the cooking fluid. 2 tablespoons butter 2 tablespoons flour 2½ cups reduced lamb stock 3 tablespoons fresh dill, chopped 1 tablespoon white vinegar 2 teaspoons sugar ½ teaspoon salt ½ teaspoon lemon juice 1 egg yolk, lightly beaten dill sprigs lemon wedges dill sauce  1. Strain lamb stock (see above) through a fine sieve into a large shallow saucepan and reduce over high heat to about 2½ cups. In another 1 quart saucepan, melt 2 tablespoons butter, remove from heat and stir in 2 tablespoons flour. Add the lamb stock all at once stirring rapidly with a whisk. Return the pan to the heat and bring to a boil, stirring constantly until smooth and thick. Simmer the sauce over low heat for about 5 minutes, stirring occasionally. 2. Add the chopped dill, vinegar, sugar, salt and lemon juice. stir a couple of tablespoons of the sauce into the beaten egg yolk, then pour the mixture slowly back into the sauce, beating constantly. Reheat the sauce but don't let it come to a boil. Season with salt and pepper to taste and strain through a fine sieve.     3. Garnish the lamb platter with dill sprigs and lemon wedges. back