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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. 

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

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  • 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


  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.

  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.

  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.

  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.


Typical values per serving when made using specific products in recipe


2,773kJ/ 664kcals



Saturated Fat












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