Orange Scented Lamb With Fennel And Greens Recipes
ORANGE SCENTED LAMB WITH FENNEL AND GREENS
Steps:
- Wash and dry lamb, and cut into 1/8-inch-thick strips;
- Heat nonstick pan until it is very hot; reduce heat to medium-high. Add oil and saute lamb until it is brown on both sides. Remove lamb from pan (but reserve pan juices).
- Wash and trim fennel, and remove tough core. Slice into thin strips. Add to the pan with the lamb juices. Brown.
- Wash and trim scallions, and cut into thin rounds. Mince garlic. Add scallions and garlic to fennel, and continue cooking.
- Wash greens and remove tough stems. When fennel is lightly browned, add the greens, beef stock and vinegar. Cover, and reduce heat to simmer.
- Grate orange rind, and stir into pan along with salt and pepper and the reserved lamb. Continue cooking until fennel is tender.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 16 grams, Fiber 17 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 978 milligrams, Sugar 23 grams
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