Prep in:15 mins
Cook in: 25 mins
150 g baby/new season potatoes, sliced in half
4 lamb chops
1 small head of fennel, chopped
Juice and zest of 1 small orange
1 onion, chopped
2 garlic cloves
1 tbsp olive oil
1 small glass of white wine
300 ml vegetable stock
2 tsp plain flour
1tbsp chopped fresh parsley
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.
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