Lamb, Potato and Orange Stew Recipe

Method

Heat a large flameproof casserole pot with the olive oil and cook the onion and garlic over a medium heat for a couple of minutes.
Add fennel and potatoes and continue cooking until the fennel begins to soften.
Stir in the flour then pour in the white wine and cook for a couple of minutes before adding the stock and orange juice and zest. Reduce the heat and simmer for a few minutes until slightly thickened.
In a separate pan, heat a little olive oil and cook the chops until golden brown on both sides. Transfer to the casserole dish, adding little more vegetable stock if required and simmer for 15-20 minutes, or until the potatoes are tender.
Garnish with the parsley and serve with seasonal vegetables.

150g baby or new season potatoes, cut in half

1 tablespoons olive oil

1 onion, peeled and chopped

2 garlic cloves, peeled and crushed

1 small fennel, chopped

2 teaspoons plain flour

1 small glass of white wine

300ml hot vegetable stock

Juice and zest of 1 small orange

4 lamb chops

1 tablespoon freshly chopped parsley