Ingredients:

  • 2 lbs (900 g) lamb shoulder, cut into 1.5-inch pieces
  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) black pepper
  • 1 teaspoon (2 g) paprika
  • 1 teaspoon (2 g) ground cumin
  • 1 teaspoon (2 g) dried oregano
  • Zest and juice of 1 large lemon
  • 1 cup (240 ml) chicken or vegetable broth
  • ¼ cup (60 ml) dry white wine (optional)
  • 2 cups (300 g) baby potatoes, halved
  • 2 cups (250 g) green beans, trimmed
  • Fresh dill, chopped (about ¼ cup or 15 g)
  • Lemon wedges (for serving)

Instructions:

  1. Cut lamb shoulder into 1.5-inch pieces. Pat dry and season with salt, pepper, paprika, cumin, and oregano.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add seasoned lamb cubes in batches, browning on all sides. Remove from pot and set aside.
  3. In the same pot, add diced onion; sauté until soft, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Add white wine (if using) to the pot, scraping up brown bits from the bottom. Reduce for 2-3 minutes.
  5. Add lemon zest, lemon juice, and broth; bring to a simmer.
  6. Return lamb to the pot and add halved baby potatoes and green beans. Stir to combine, cover, and let simmer for 40-45 minutes until lamb is tender.
  7. Check seasoning; adjust salt and pepper as needed. Stir in fresh dill just before serving.
  8. Serve hot with lemon wedges on the side.