Delicate lamb is gently simmered in a luscious sauce, painstakingly reduced to perfection before being presented. Pair this heartwarming one-pot stew with velvety mashed potatoes or a rustic loaf of bread.
less than 30 mins
over 2 hours
By Matt Tebbutt
From Saturday Kitchen
For the lamb and dill stew
- 800g/1lb 12oz lamb shoulder, diced
- 1 onion, diced
- 3 sticks celery, chopped
- 4 whole cloves
- 1 tsp white peppercorns
- 6 garlic cloves, left whole
- ½ fennel bulb, quatered
- 500ml/18fl oz lamb stock
- 1 bay leaf
- 1 rosemary sprig
For the sauce
- 20g/¾oz unsalted butter
- 20g/¾oz plain flour
- 4 small round shallots, cut into halves
- 100g/3½oz small Paris brown mushrooms or small chestnut mushrooms
- 120ml/4fl oz double cream
- 1 lemon, juice only
- 1 bunch dill, chopped
- salt and freshly ground black pepper
To make the lamb and dill stew, put all the ingredients into a large pan along with some extra water, if needed, to almost cover everything. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1–1½ hours, skimming off any impurities that rise to the top.
When cooked, strain through a sieve and pour the cooking liquor into a saucepan. Place over a medium heat and reduce to about 500ml/18fl oz. Set aside.
To make the sauce, melt the butter in a saucepan then add the flour. Stir well and cook for 2–3 minutes until a smooth roux is formed. Add the 500ml/18fl oz reduced lamb stock along with the shallots, mushrooms and cream and simmer over a medium-low heat for 30 minutes.
Add the meat back to the pan, then taste and season with salt and freshly ground black pepper as needed. Add some lemon juice to taste and stir in the dill.
Divide the stew between bowls and garnish with fresh dill and lemon juice.