- 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 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)
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.
Making it lighterIf you want to cut down the carbs, replace the potatoes with sliced mushrooms or diced celeriac.