Lamb, potatoes and dill

This is an easy after work supper; a one pot meal that takes no time to prepare. The best thing is you can eat it with just a spoon, it is pure laziness and I love it. The dish is based on a recipe I found in a magazine years ago and is now one of my favourites. As Gregg would say ‘it is a warm hug in a bowl’.

Serves: 2

Difficulty: Easy

Time: 1.15 hrs

Ingredients

  • 400g lamb leg steaks
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 1 brown onion
  • 300ml chicken stock
  • 2 bay leaves
  • 350g waxy salad potatoes (i.e. charlotte)
  • 25g fresh dill
  • 1 lemon (zest & juice)
  • 2 tbsp crème fraiche

Lamb, potatoes and dill

This is an easy after work supper; a one pot meal that takes no time to prepare. The best thing is you can eat it with just a spoon, it is pure laziness and I love it. The dish is based on a recipe I found in a magazine years ago and is now one of my favourites. As Gregg would say ‘it is a warm hug in a bowl’.

Method

  1. First of all prepare the lamb. Cut the leg steaks into 3cm pieces, trimming off any large chunks of excess fat as you go. Add the meat to a bowl with the flour, some salt and pepper and coat well. It’s the flour that will help to thicken the sauce as it cooks.
  2. Peel your onion and cut in half, then slice thinly. Heat a large, heavy based frying pan on a medium heat and add the oil and onions. Fry off until they are soft but not coloured.
  3. Next add the lamb and cook until starting to brown. You want them to be nice and toasty around the edges as this all adds flavour to the finished dish. Your onions will start to brown at this stage but this is fine – just keep stirring occasionally so nothing catches to the bottom of the pan.
  4. Once the meat has browned add your chicken stock and stir, making sure you dislodge any of the nice sticky bits at the bottom of the pan. Add your bay leaves and then bring everything to a simmer. Place a lid on the pan and leave to simmer gently for 30 minutes. Remember to stir every 10 minutes or so.
  5. After 30 minutes you can add the potatoes and lemons. I tend to use Charlotte potatoes for this recipe but any small, waxy salad potato will do. Slice the potatoes (leaving the skin on) in to 1/2 cm rounds and add to the pan. Zest the lemon, putting the zest to one side for later, and squeeze the juice over the potatoes and meat. Give it another stir and replace the lid, bringing it back to a generous simmer. Cook for a further 30 minutes until the potatoes are tender. Again be sure to stir every 10 minutes or so to prevent anything from sticking to the bottom of the pan. The sauce around the meat and potatoes should start to thicken at this point but if you think it’s getting a little too dry then you can add a bit more stock or a dash of boiling water.
  6. Once the potatoes are soft and yielding, take the pan off the heat and remove the bay leaves and discard. Finely chop the dill and add most of it to the pan and stir in. You need to leave a little bit of the dill aside for serving at the end.
  7. Check the seasoning and add more salt and pepper if desired.
  8. To serve, add generous portions to two bowls and add a dollop of crème fraiche on top. Finish with a scattering of lemon zest and the remaining dill. Tuck in with a spoon and enjoy!

Lamb_dill_potatoes

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