Lamb, Potato and Orange Stew

15 Minutes prep, 25 Minutes cook

Serves 2

Ingredients

1 tbsp rapeseed oil

1 onion, chopped

2 garlic cloves

1 small head of fennel, chopped

150g baby/new season potatoes, sliced in half

1 small glass of white wine

300ml vegetable stock

Juice and zest of 1 small orange

4 lamb chops

1tbsp chopped fresh parsley

Method

In a casserole pot add the rapeseed oil and cook the onion and garlic over a medium heat for a couple of minutes.

Add the 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 rapeseed oil in a hot pan then transfer to the pot. Add a little more vegetable stock 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.