Lamb With Dill Sauce

Here’s another recipe that has been in my family for more than 35 years. When I make Leg Of Lamb, I always try to have some left over to use for this recipe. I’ve even been accused of making Leg Of Lamb, just so I could make this recipe!


  • 6 Tbsp. butter
  • 6 Tbsp. flour
  • 2 cups water
  • 3 cubes instant chicken bouillon
  • 2 Tbsp. vinegar
  • 3 tsp. dill weed
  • cooked lamb, cubed (Allow ¼- to ½-pound of lamb per person.)
  • seasoned salt and lemon pepper to taste
  • French bread, for dipping


  1. Melt butter in a small saucepan.
  2. Stir in flour and cook over low heat, stirring frequently until mixture is smooth and bubbly.
  3. Stir in water and bouillon.
  4. Heat to boiling, stirring constantly.
  5. Boil and stir for 1 minute.
  6. Stir in vinegar and dill weed.
  7. Add seasoned salt and lemon pepper.
  8. Add lamb and heat.

Serve hot with fresh French bread.