Grate the lemon peel before squeezing the lemon for juice, being careful to grate only the yellow part of the peel because the white pith is very bitter. To get the most juice from a lemon, roll it on a counter while pushing down firmly to break the tissues inside, which will release the juice. Or heat the lemon in the microwave for a minute, which also helps to release the juice.
For a Dijon-flavored beef dish, use the same amount of beef stew meat instead of lamb.
Gremolata, which is served with Italian braised veal shanks, would also be yummy sprinkled over this lamb dish. Just mix 2 tablespoons chopped fresh parsley, a finely chopped clove of garlic and 1 teaspoon grated lemon peel. Sprinkle it over each serving of lamb.