|Energy (KJ) 2053||24%|
|Energy (Kcal) 491||24%|
|Saturated Fat 6.9g||34%|
|Total Sugars 8.3g||9%|
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.
150g 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
1tbsp olive oil
1 small glass of white wine
300ml vegetable stock
2tsp plain flour
1tbsp chopped fresh parsley
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Low sat fat
Using lean rump steak and aromatic herbs and spices, this Southeast Asian delight is packed full of protein and can be made in no time at all.
Lamb and orange isn't necessarily the first combination that 'springs' to mind, but trust us - this one works!
This campaign was originally produced in the framework of a programme co-financed by the European Union