Lamb with lemon & dill
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Lamb with lemon & dill

By Mary Cadogan

Make a one-pot lamb meal for two with a citrus twist

  • Ready in 1¼ hours
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 531
  • fat 27g
  • saturates 11g
  • carbs 34g
  • sugars 0g
  • fibre 3g
  • protein 41g
  • salt 0.86g

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)

Tip

Making it lighter
If you want to cut down the carbs, replace the potatoes with sliced mushrooms or diced celeriac.

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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