Lamb, Potato and Orange Stew Recipe

Lamb, Potato and Orange Stew Recipe
Prep in Prep in:
15 mins
Cook in Cook in:
25 mins
Serves 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

  1. 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.
  2. Add fennel and potatoes and continue cooking until the fennel begins to soften.
  3. 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.
  4. 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.
  5. 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

 

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  

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