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  

You may also like

Bengali spiced Potato & Fish Curry

Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!

  • Prep in: 5 mins
  • Cook in: 30 mins
Alex Mackay’s baked King Edward, spinach & feta pie recipe

Alex Mackay’s Baked King Edward, Spinach & Feta Pie Recipe

“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”

  • Prep in: 5 mins
  • Cook in: 25 mins
Light massaman chicken and potato curry recipe

High protein

Light Massaman Chicken and Potato Curry

Give this delicious Thai chicken and potato curry a go! Not only is it super tasty it is also low fat and high in protein - get cooking now!

  • Cook in: 25 mins
Fragrant Malaysian fish and potato light curry recipe

Low sat fat

High protein

Fragrant Malaysian Fish and Potato curry

Enjoy Malaysian flavours with this brilliant curry.  Using prawns, cod and salmon, this is a fragrant and delicious dish with punchy aromatic flavours.

  • Cook in: 20 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union