Lamb with Creamy Dill & Caper Sauce

This is the best ground lamb recipe I have ever had. I found it in a newspaper article about 25 or 30 years ago and I haven’t seen anything like it since then. It has been asked for it by my the friends I have cooked it for many times for the same reason, it is really freaking good! I only added a little more spices and a little more ground lamb from the original recipe, it had a Russian name that I believe stood for something along the lines of a meatloaf with sour cream sauce, which is a pretty good description! It is very pretty with the red paprika and the green dill.

1 pound ground lamb

1 tablespoon olive oil

1/2 cup finely minced onions

1 clove finely minced garlic

1/4 cup fine bread crumbs, dry

1 egg slightly beaten

1 tablespoon finely minced parsley

2 tablespoons finely chopped dill

1 tablespoon butter

1 teaspoon paprika

1/8 teaspoon thyme

1/4 cup white wine

1/4 cup chicken broth

1 cup sour cream

3 tablespoons capers

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups cooked noodles

1. Place lamb in a mixing bowl and set aside. Heat oil in a frying pan and add half of the onion and all of the garlic and cook until the onion is wilted. Add the onion and garlic to the lamb and then add the bread crumbs, egg, parsley, 1 tablespoon dill, salt and pepper. Shape the meat mixture into 8 small patties.

2. Heat butter in a large skillet and add the lamb patties and cook about 5 minutes on each side until done. Transfer the patties to a platter and keep heated while the sauce is finishing.

3. Add the remaining onion to the skillet the lamb was cooked in and stir until wilted. Add wine, broth, 1/2 teaspoon of paprika and all of the thyme. When the sauce starts to simmer add salt and pepper to taste, remove from heat and add the sour cream. Return the sauce to the heat and add the capers.

4. Pour the sauce over the lamb patties and sprinkle with the remaining dill and paprika.

Serve over the noodles.

Servings: 4