Spring Lamb, Potato and Orange Stew

Prep in:
15 mins
Cook in:
25 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 491 24%
Energy (KJ) 2053 24%
Fat 20.1g 28%
Saturated Fat 6.9g 34%
Total Sugars 8.3g 9%
Salt 1.2g 20%

In a casserole pot add 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 vegetable stock and orange juice and zest. Turn the heat down and simmer.

Brown the lamb chops in a little olive oil in a hot pan then transfer to the pot Add a little more vegetable if required and simmer away until the potatoes are tender. Finish with the chopped parsley just before serving. Great with some spring greens on the side.

Ingredients

150g baby/new season potatoes, sliced in half (or 2cm cubed Roosters)

4 lamb chops

1 small head of fennel, chopped

Juice and zest of 1 small orange

1 onion, chopped

2 garlic cloves

1tbsp olive oil

1 small glass of white wine

300ml vegetable stock

2tsp plain flour

1tbsp chopped fresh parsley

150g baby/new season potatoes, sliced in half (or 2cm cubed Roosters) 4 lamb chops 1 small head of fennel, chopped Juice and zest of 1 small orange 1 onion, chopped 2 garlic cloves 1tbsp olive oil 1 small glass of white wine 300ml vegetable stock 2tsp plain flour 1tbsp chopped fresh parsley

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