Ask the butcher to cut the shoulder into 3-4cm bone-in pieces, ideally.Ģkg shoulder of lamb, bone in, cut into 3-4cm pieces 3 tbsp plain flour 1 tsp dried dill Salt and white pepper 3-4 tbsp butter, or sunflower oil 1 onion, peeled and sliced 2 parsley roots, or 1 parsnip, coarsely chopped 800ml vegetable stock 1 bay leaf 1-2 tbsp apple cider vinegar 1 tsp dill seeds, or 2 tsp flowering dill 2-3 fennel bulbs, trimmed and cut into wedges 2 tbsp finely chopped fresh dill This hearty fricassee is best when you use shoulder, neck or other tough cuts, and plenty of time. Lamb fricassee with dill and fennel (pictured top) And, unlike other herbs, I find that, however much you use, it never seems to overpower the flavour of the meat and only complements it. I like to combine the spectrum of flavours you get from different types of dill: the mild grassiness of fresh dill, the incredible sweetness of dried dill and the almost tangy, aromatic spiciness of flowering dill, or dill seeds. The word “dill” originally means to lull, but it can also signify an obsession or infatuation, and, when it comes to this herb, I am absolutely insatiable. To better appreciate the fine, gamey flavour nuances of lamb, especially from animals raised on a diet of wild mountain herbs in polar or near-polar conditions, I like to pair it with that mild and sweet arch-Scandi herb, dill. One such dish that always resurfaces in my kitchen at this time of year is my grandmother’s lamb fricassee. Gone is the reliance on foam, tweezers and fermented pine kernels, and in their place is an increased interest in local ingredients and in more hearty, traditional dishes. The waning of new Nordic cuisine, the ultra-modern food revolution that for a few years dominated the food scene in Scandinavia and became a global phenomenon, has proved to be a blessing for Norwegian cooking.
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