Ingredients


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







Method


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

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Lamb with lemon & dill
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