Lamb, Potato and Orange Stew Recipe
- Prep in:
- 15 mins
- Cook in:
- 25 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| Energy (KJ) 2053 | 24% |
| Energy (Kcal) 491 | 24% |
| Fat 20.1g | 28% |
| Saturated Fat 6.9g | 34% |
| Total Sugars 8.3g | 9% |
| Salt 1.2g | 20% |
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.
Ingredients
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
