How to Make One-Pot Lamb with Zesty Lemon

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)