350g ready diced lamb
2 tsp gluten free plain flour
1 tbsp sunflower oil
300ml hot chicken or vegetable stock
3 tbsp chopped fresh dill
1 tbsp chopped chives
1 bay leaf
300g salad potatoes, thickly sliced
zest and juice of half a lemon
2 tbsp lactose free double cream
Serves - 4
Toss the lamb in the gluten free flour with a little salt and plenty of freshly ground black pepper.
Heat the oil in a heavy-based pan, add the lamb and stir well until tinged brown.
Stir in the stock, 2 tablespoons of the chives, dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender.
Serve in soup plates or individual dishes with a spoonful of lactose free cream and a scattering of lemon zest and dill on each serving.
Recipe adapted from: Good Food