Lamb with lemon & dill

Lamb with lemon & dill

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(11 ratings)

Ready in 1¼ hours


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


  • 350g ready diced lamb



    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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, chopped



    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



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

  • zest and juice of half a lemon



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

  • 2 tbsp crème fraîche (half fat is fine)


  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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13th Jul, 2020
This is absolutely amazing. I tweaked the recipe slightly, because I wanted to cook it in a slow cooker. I added potatoes and carrots and then followed the recipe, cooking it all for 8 hours on low.
katycooks's picture
9th Sep, 2018
This was tasty. It took a lot longer to cook than the time stated but that is usually the case with this type of dish I find. I made it as stated with the exception that I used freeze-dried dill in the cooking (deliberately, as I knew it was going to take longer and dried herbs work better in slow cooks than fresh). I then added some fresh chopped dill along with the creme fraiche at the end and served it with some petit pois. Very simple to do and I would certainly do it again.
10th Oct, 2014
didn't really turn out good for me :(
3rd Mar, 2013
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!
27th Nov, 2012
Brilliant, will also make for in laws...Simple and extremely tasty!
11th Jun, 2012
Very good. Very similar to a recipe I've been using for decades for Swedish lamb although that doesn't have the potatoes.
2nd Feb, 2012
one of my favourites
24th Jun, 2011
Really really tasty, will defo make again!
1st Nov, 2010
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.
13th Oct, 2010
This is one of my husbands favourite dishes. It's surprisingly easy to make and tastes fantastic. One pot so little washing up!


11th Jan, 2016
Will beef work?
goodfoodteam's picture
12th Feb, 2016
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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