Name: Lamb with lemon & dill
Yield: 2
Ingredients: 350g ready diced lamb -; 2 tsp plain flour -; 1 tbsp sunflower oil -; 1 onion , chopped -; 300ml hot chicken or vegetable stock (a cube or powder is fine) -; 3 Tbsp chopped fresh dill -; 1 bay leaf -; 300g salad potatoes , thickly sliced -; zest and juice of half a lemon -; 2 tbsp crème fraîche (half fat is fine) -

Ingredients for - Lamb with lemon & dill

1. 350g ready diced lamb

2. 2 tsp plain flour

3. 1 tbsp sunflower oil

4. 1 onion , chopped

5. 300ml hot chicken or vegetable stock (a cube or powder is fine)

6. 3 Tbsp chopped fresh dill

7. 1 bay leaf

8. 300g salad potatoes , thickly sliced

9. zest and juice of half a lemon

10. 2 tbsp crème fraîche (half fat is fine)

How to cook deliciously - Lamb with lemon & dill

1 . Stage

Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.

2 . Stage

Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.

3 . Stage

Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.