Lamb with Fennel Recipe

Ingredients : Serves 4

Salt and freshly ground black pepper

4 lamb chops
10 ml/2 tsp ground coriander (cilantro)

15 ml/1 tbsp oil
1 onion, sliced
2 fennel bulbs, chopped
300 ml/0.5 pt/1.25 cups Beef Stock
15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp water
50 g/2 oz/1 cup fresh breadcrumbs

50 g/2 oz/0.5 cup strong cheese, grated

2 fennel sprigs
Boiled new potatoes and French (green) beans, to serve

Method :

Season the lamb to taste with salt and pepper and sprinkle with the coriander. Heat the oil and fry (saute) the lamb until browned on both sides, then transfer to a casserole dish (Dutch oven). Fry the onion until soft and lightly brown, then add the fennel and cook for a few minutes before spooning into the casserole. Stir the stock into the pan and bring to the boil, then pour over the meat, cover and cook in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until the meat is tender.

Transfer the meat and vegetables to a warm flameproof serving dish and keep warm. Transfer the pan juices to a saucepan. Mix the cornflour with the water and stir into the juices, bring to the boil and simmer, stirring well, until thickened, then pour over the meat. Sprinkle with the breadcrumbs and cheese and brown under a hot grill (broiler). Garnish with the fennel sprigs and serve with boiled new potatoes and French beans.