Lamb With Lemon & Dill
This cozy lamb and potato stew is a comforting dish that's perfect for cooler days. The tender lamb is cooked in a flavorful broth with fragrant dill and zesty lemon, creating a hearty and satisfying meal. Finished off with a dollop of creamy crème fraîche and a sprinkle of fresh dill and lemon zest, this stew is sure to warm you up from the inside out. Serve it with some crusty bread for a delicious and complete meal. Enjoy the delicious flavors of this savory stew!
— Constant Cookbook
Ingredients
- 350g ready diced lamb
- 2 tsp plain flour
- 1 tbsp sunflower oil
- 1 onion , chopped
- 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
- zest and juice of half a lemon
- 2 tbsp crème fraîche (half fat is fine)
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 531 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 0.86 milligram of sodium
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