Lamb with lemon & dill

Lamb with lemon & dill

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(10 ratings)

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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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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nessykins
7th Sep, 2008
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!

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