Greek Lamb and Tomato Casserole with Fennel served with Mediterranean Vegetables

Things to do with Fennel Part One......

From the TimesOnline, with my additions in italics

Serves: 4

Prep: 15 min

Cook: 45 min

• 4 large meaty lamb shoulder chops or steaks
• 2tbsp flour
• 3tbsp olive oil
• 2tbsp ouzo, pernod, ricard or pastis
• 2 medium onions
• 2 large fennel bulbs
• 1tbsp fresh (I used normal and hot & spicy) and 1tbsp dried oregano or marjoram leaves
• 400g can chopped tomatoes
• 1 jar ASDA stir in sauce tomato and olives
• Juice of 1 small lemon
• For the vegetables - shallots, courgettes, sweet potato, new potato, peppers, garlic cloves, parsnips, olive oil, balasmic vinegar and honey with lemon

Spread chops/steaks out on plate, season with salt and pepper and dust both side with flour. Heat one tablespoon of oil in a Le Creuset-type cast iron casserole dish and fry chops/steals briefly over a medium heat, turning after a couple of minutes. Turn up the heat, pour over alcohol and let it bubble up and evaporate. Transfer the chops and their syrupy juices to a plate.

Meanwhile, keeping separate piles, peel, halve and finely slice the onions. Trim the fennel, halve through the root and slice across the bulb. Add the remaining oil to the dish, reduce the heat to medium low and add the onions. Cook, stirring a couple of times, for about 10mins until beginning to soften but not colour, then add the fennel. Season with salt and pepper, cover the dish with a lid and leave to sweat, stirring once or twice, for a further 10 mins. Heat the oven to 350F/180C/gas mark 4.

Bury the chops in the onions and fennel, squeeze over the lemon juice and shower with the oregano. Pour the tomatoes and the stir in sauce over the top, season again and replace the lid. Cook in the oven for 30mins or until the lamb is tender. Serve and enjoy!

Print this post