When the temperature dips, we crave a little comfort food to warm us through, so I was intrigued by the simplicity of flavours in this stew, which I found makes for an incredibly flavoursome yet simple dish! You’ll probably have most of the ingredients at home already so it’s a delicious yet cost-effective meal (which means more $$$ left over for wine) and will be on your table in just over an hour. Now I prefer to buy lamb leg steaks and dice them myself so I can include the lovely marrowy bone in the stew for added flavour, but you CAN just buy pre-diced lamb.
This is one moreish, lick-the-bowl-clean kinda meal though, so you’ll need incredible self control if you’re making this for a love-in date meal!
Luscious Lemon & Dill Lamb ( for 2 lovers or friends )
2 tsp plain flour
Seasoning
1 tbsp olive oil
4 glugs Worcestershire sauce
1 red onion chopped in strips
300ml hot chicken/veg stock
3 tbsp chopped fresh dill
1 bay leaf
300g fingerling potatoes,
thickly sliced w/ skin on
2 handfuls of fresh green beans
zest & juice of ½ lemon
4 tbsp of crème fraîche
Herbed Croutons
¼ of a left-over, unsliced bread loaf
OR ⅓ of a baguette
drizzle of olive oil
good sprinkling of italian dried herbs
crumbled sea salt flakes
(I LOVE Maldon Sea Salt - The Only Way Is Essex ha!)
Preheat your oven to 200C/400F for your croutons. Start by dicing your lamb leg steak, or readying your flour mix. Add a good dash of seasoning and your flour into a bowl and toss your diced meat through in batches, ensuring each cube is nicely covered. Meanwhile, heat the oil in a heavy-based pan, add the onions and sautée for 5mins until softened (the red onions will add a subtle sweetness). Then add the lamb and stir well until sealed and slightly golden, then add your glugs of Worcestershire.
Stir in all your stock, 2 tbsps of fresh dill, your bay leaf & potatoes and bring to the boil, before allowing to simmer on a low heat for 30mins - you are now entitled to some vino! Next, add the juice of half your lemon and return to simmer for another 20mins. After this, add your green beans (which have been topped’n’tailed) and your stew will be ready in 10mins.
** Tip - I prep the croutons during the 20min ‘lemon juice’ simmer and pop them in the oven just after I’ve added the beans to the stew. This will mean you’re bang on time when it comes to plating up.
To make your Herbed Croutons, either cut your bread loaf until 7cm/3” cubes or prepare your baguette in 3cm/1” diagonal slices, then add to a baking tray. Drizzle with olive oil and give the tray a good shake to coat the bread. Now, add a liberal sprinkling of italian herbs to your croutons and some lovely salt flakes. Bake for 5-7mins until golden brown and smelling delish!
You’re now ready to plate up, so pick your prettiest of bowls or dishes and ladle your stew in. Spoon 2 tbsps of crème fraîche to each bowl and top with a scattering of lemon zest & dill.
ENJOY!
| SIMPLE | DELICIOUS | NO-FUSS |
Try it and let me know what you think!
Daisy Angela x
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