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)
Making it lighter
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.