Lamb with lemon & dill

Ready in 1¼ hours

Easy

Serves 2
Make a one-pot lamb meal for two with a citrus twist

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal531
  • fat27g
  • saturates11g
  • carbs34g
  • sugars0g
  • fibre3g
  • protein41g
  • salt0.86g
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Ingredients

  • 350g ready diced lamb
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 tsp plain flour
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • zest and juice of half a lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp crème fraîche (half fat is fine)

Method

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

  3. 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.

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Comments, questions and tips

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Comments (10)

julieguest's picture

didn't really turn out good for me :(

klcoulter1's picture

It's a posh Irish stew. I first used this recipe 7 years ago at university, I found it again and made it for my fiancé this week and he loved it. Really tasty, lamb melts in your mouth. Yum!

emmemm's picture
5

Brilliant, will also make for in laws...Simple and extremely tasty!

pelupi's picture
5

Very good. Very similar to a recipe I've been using for decades for Swedish lamb although that doesn't have the potatoes.

alivus's picture
5

one of my favourites

jadiecakes's picture
5

Really really tasty, will defo make again!

carol123's picture
4

I realy liked this dish and my husband did too, although i had to add a little more water now and again before the end of the cooking time. It had a nice flavour and was very tasty mixing it with creme freiche. The lamb wasn't as tender as i would have liked as i would normaly use lamb in a casserole and cook for a very long time.

woozle's picture
5

This is one of my husbands favourite dishes. It's surprisingly easy to make and tastes fantastic. One pot so little washing up!

pewter's picture
5

amazingly simple and really tasty.Exact follow of recipe bar addition of lemon zest.

nessykins's picture

I made this just as it said and it was beautiful looking with a lovely aroma and tasted fantastic. Very easy but impressive - will do for the in-laws next time!

Questions (2)

sarah678919's picture

Will beef work?

goodfoodteam's picture

Hi there, thanks for getting in touch, unfortunately we don't think the lemon and dill flavours will work as well with beef. Lamb has a sweeter, more subtle flavour.

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