This Lamb with Artichokes and Dill is a light stew that is full of spring flavours. The artichokes and young carrots give a wonderful creamy finish. Now if you wish, breadcrumbs, stirred through at the last minute gives some more texture.
First, here is the list of the different ingredients you will need to prepare this Lamb with Artichoke and Dill that Serves 4 to 6
- 1.25 kg ( 2 3/4 lb) lamb shoulder trimmed and cut into pieces
- 2 Tbsp olive oil
- 1 big onion, chopped
- 3 carrots, peeled and cubed
- 1 Tbsp plain flour
- 120 ml (1/2 cup) dry white wine
- 800 ml (2 cups) hot vegetable stock
- juice of one lemon
- 240 g (1 cup) artichoke hearts quartered
- bunch of dill