LAMB WITH LEMON & DILL

Lamb with lemon & dill image

Make a one-pot lamb meal for two with a citrus twist

Provided by Mary Cadogan

Time 1h15m

Number Of Ingredients 10

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)

Steps:

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

Nutrition Facts : Calories 531 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.86 milligram of sodium