Lamb braised with dill in white wine

Lamb braised with dill in white wine

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This is a hearty, wintery dish. It may take a while to cook but it's definitely worth the wait. 

Preparation Time:  15 minutes

Cooking Time:  2 hours

Serves:  4 to 6



2 tbsp oil or dripping
1.25 kg RSPCA Assured labelled scrag end of lamb
2 onions peel and slicked
2 carrots peeled and sliced
1 tbsp flour
150ml white wine
300ml beef stock
1 tbsp tomato puree
1 tbsp Demerara sugar
salt and pepper
1 - 1 1/2 tsp dried dillweed
mash potatoes to serve


Pre-heat oven to 180°C / 350°F / Gas Mark 4.

Heat the oil in a large pan and fry the pieces of lamb until well browned, then place in a large casserole.

Fry the onions and carrots in the same fat for 2 minutes, then stir in the flour and cook for 1 minute.

Gradually add the wine and stock and bring to the boil, stirring frequently.

Add the tomato purée, sugar, plenty of salt and pepper and the dillweed and pour into the casserole.  Mix well with the lamb and level the top.

Cook in a pre-heated oven for 90–120 minutes or until the lamb is tender.

Serve with mash potatoes.

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