If you want to cut down the carbs, replace the
potatoes with sliced mushrooms or diced celeriac.
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.