Braised lamb with dill & mustard

Braised lamb with dill & mustard

The most important thing to pay attention to here in Diana Henry's braised lamb is the seasoning – not just salt and pepper, but also lemon juice and vinegar. You need a nice gentle balance of sweet and savoury. 

    • Serves4
    • CourseMain meal
    • Prepare15 mins
    • Cook1 hr 45 mins
    • Total time2 hrs

    Ingredients

    • 1kg boneless lamb shoulder (from the meat counter), cut into large chunks and trimmed of fat
    • 2 carrots, cut into large chunks
    • 2 onions, 1 cut into wedges, 1 finely chopped
    • 2 sticks celery, halved
    • 8 peppercorns
    • 20g pack dill, leaves and stalks separated
    • 15g butter
    • 15g plain flour
    • tbsp white wine vinegar
    • 1 tbsp caster sugar
    • 1 tbsp Dijon mustard
    • 4 tbsp double cream
    • Lemon juice, to taste