Recipe information
Ingredients for - Lamb with lemon & dill
1. 350g ready diced lamb -
2. 2 tsp plain flour -
5. 300ml hot chicken or vegetable stock (a cube or powder is fine) -
6. 3 Tbsp chopped fresh dill -
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.
