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 from Good Food magazine

Low FODMAP Recipe

Lamb with lemon & dill

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350g ready diced lamb

2 tsp gluten free plain flour

1 tbsp sunflower oil

300ml hot chicken or vegetable stock (a cube or powder is fine)

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

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