Instructions: Place meat, 1 teaspoon salt, and peppercorns into a casserole dish. Add enough water to cover and bring to a boil. Skim off. Add vegetables and 1/2 ounce dill. Simmer for 30 minutes or until tender. Strain and boil stock down. Melt butter in a sauce pan. Stir in flour until smooth. Gradually add stock and bring to a boil. Boil three to five minutes. Add lemon juice, vinegar and sugar. In a separate pan, cook cream and egg yolks over low heat until thickened (do not boil). Remove from heat. Add salt, pepper and 3 tablespoons dill. Stir mixture into the sauce and serve with the lamb.

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