Strew the lamb in the flour with pepper and salt
Heat up pan with oil an add chopped onion, fry 5 min.
Add the lamb and prebake 15 min until brown colour.
Stir in the stock, 10g of the dill and the bay leaf.
Simmer 30 min. Add potatoes and lemon juice , cook 30 min
until potatoes are ready. Best serve with creme fraiche.