Ingredients
3 lb. lean, well trimmed lamb shoulder, cubed
lamb bones (optional)
2 tsp. salt
6 white peppercorns
8 cups water
1 large carrot
1 large leek, well washed -or- 1 medium sized onion
1 stalk celery with leaves
1/4 cup butter
1/4 cup flour
1 tsp. salt
1/2 tsp. pepper
2 tbsp. lemon juice
3 egg yolks
1/2 to 3/4 cup minced fresh dill

Directions
Put lamb, bones, the two teaspoons of salt and peppercorns in a kettle. Add water to just cover the meat. Bring to a boil and skim off the scum as it rises to the surface. Lower heat, add carrot, leek and celery. Cover and simmer 1 to 1-1/2 hours or until the lamb is very tender. Remove the lamb with a slotted spoon and keep warm. Measure four cups of the lamb broth and keep hot.

Melt butter in a large saucepan. Stir in the flour. Cook over low heat, stirring constantly for 3 to 4 minutes. Pour in the four cups of hot lamb broth. Cook over low heat, stirring constantly, until thickened and bubbly. Stir in remaining salt, pepper and lemon juice.

Beat egg yolks with a tablespoon of water in a medium sized bowl until blended. Slowly stir in about one half of the lamb sauce, beating constantly to blend. Pour all back into the saucepan. Return the saucepan to very low heat. Stir in the dill and lamb. Heat but do not allow to boil. Serve with boiled potatoes and cucumber or a green salad.