Braised lamb with dill & mustard

Name: Braised lamb with dill & mustard
Prep time: 15 min
Cook time: 1 h 45 min
Yield: 4
Ingredients: 1 kg 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; 20 g pack dill, leaves and stalks separated; 15 g butter; 15 g plain flour; 1½ tbsp white wine vinegar; 1 tbsp caster sugar; 1 tbsp Dijon mustard; 4 tbsp double cream; Lemon juice, to taste

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.

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

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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
1½ tbsp white wine vinegar
1 tbsp caster sugar
1 tbsp Dijon mustard
4 tbsp double cream
Lemon juice, to taste

Method

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.
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.
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.
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.