Lamb with Dill and Vegetables

This recipe has a real springtime feel, with its baby new potatoes, carrots and peas. The dill-flavoured sauce is thickened at the end of cooking but it only takes a moment.

Serves 2

225 g/8 oz lean boneless lamb, cubed
30 ml/2 tbsp chopped fresh dill (dill weed)
1 bay leaf
300 ml/½ pint/1¼ cups very hot (not boiling) vegetable stock
5 ml/1 tsp lemon juice
2 onions, chopped or 60 ml/4 tbsp frozen diced onions
100 g/4 oz baby carrots
200 g/7 oz baby new potatoes
Salt and white pepper
30 ml/2 tbsp frozen peas
2.5 ml/½ tsp cornflour (cornstarch)
30 ml/2 tbsp single (light) cream

1. Switch the slow cooker on to High.
2. Put the lamb, dill and bay leaf in the ceramic cooking pot and pour over the stock and lemon juice. Add the onion, carrots and potatoes and season to taste with salt and pepper.
3. Cover with the lid and cook on Low for 2-3 hours.
4. Turn the slow cooker up to High. Add the peas and discard the bay leaf.
5. Blend together the cornflour, cream and a little water, if necessary, to make a smooth liquid. Stir into the sauce and cook for a further 15 minutes until thickened and tender.
6. Serve with a green vegetable.

Second serving
Try serving this with crusty bread.

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