Lamb Stew with Dill

• 2 tablespoons butter or extra virgin olive oil
• 2 pounds boneless lamb shoulder, cut into roughly 1 1/2-inch chunks
• 8 shallots, peeled
• 8 to 12 very small waxy potatoes, washed
• Salt and black pepper
• 2 carrots, diced into roughly pea-size bits, optional
• 1 cup green peas (frozen are okay)
• 8 scallions, trimmed and sliced, optional
• 1/2 cup snipped dill leaves, or more to taste
• Lemon wedges for serving

1. Put the butter in a wide skillet with a lid and place over high heat.
2. When the butter foam subsides, add the lamb, a little at a time.
3. Let sear, undisturbed, for about 2 minutes, or until the underside is nicely browned.
4. Stir, then add the shallots and potatoes.
5. Let cook for another couple of minutes, then add the salt, pepper, and a cup of water.
6. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck.
7. Turn the heat to low, cover, and let the mixture simmer for about 45 minutes, stirring once or twice during that period.
8. Uncover and add the carrots if youre using them; stir once and simmer for about 15 minutes more, or until the lamb and potatoes are tender.
9. Uncover and add the peas and scallions.
10. Raise the heat if necessary to boil away excess liquid.
11. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.

butter, lamb shoulder, shallots, potatoes, salt, carrots, green peas, scallions, dill, lemon wedges

Taken from www.epicurious.com/recipes/food/views/lamb-stew-with-dill-386264 (may not work)