Lamb Stew with Dill Sauce Recipe

Ingredients in this Recipe

1 1/2 teaspoons Dijon mustard
1 cup peeled 1/4 inch cubes Yukon Gold potatoes (from 1 medium potato)
1 cup peeled 1/4 inch thick slices Jerusalem artichokes (from about 2 Jerusalem artichokes)
1 tablespoon honey
1 tablespoon yellow mustard seeds
1 teaspoon whole coriander
1/2 cup heavy cream
1/2 cup white wine vinegar
1/2 teaspoon white peppercorns
1/4 cup chopped fresh dill
2 carrots, sliced 1/4 inch thick
2 pounds boneless leg of lamb, cut into 1 inch pieces
2 yellow onions, thinly sliced
Coarse salt

See Full Recipe at Martha Stewart