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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.
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.
15 minutes
Serves 18-22 scones
