Braised lamb with dill & mustard

Step by Step

Step 1

Put the lamb into a large saucepan – there’s no need to brown it first – with the carrots, onion wedges, celery, peppercorns and dill stalks. Add enough water to cover generously, at least 1.5L. Bring to the boil, turn the heat down low, then cover and cook for 1 hour 30 minutes, skimming the surface every so often. The lamb should be really tender by this point. If it isn’t, cook – still on a low heat – for a little longer.

Step 2

Strain the broth into a clean pan. If needed, reduce it by boiling until you have about 600ml. Separate the lamb from the vegetables and discard the vegetables. Set the lamb aside.

Step 3

Melt the butter in a flameproof casserole or frying pan and sauté the chopped onion until soft but not coloured. Stir in the flour. Remove the pan from the heat and add the broth, slowly at first, stirring to keep the sauce smooth. Return to the heat and stir as the sauce gets to the boil, then lower the heat and simmer for 4 minutes.

Step 4

Add the white wine vinegar, sugar, mustard, double cream and lemon juice, then season. Stir in the lamb and taste for seasoning and sweet-acid balance. Add the dill leaves then serve. Delicious with boiled new potatoes and green beans.