Orange Scented Lamb With Fennel And Greens Recipes

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ORANGE SCENTED LAMB WITH FENNEL AND GREENS



Orange Scented Lamb With Fennel and Greens image

Categories     dinner, one pot, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

6 ounces boneless leg of lamb
1 teaspoon olive oil
1 1/2 pounds fennel
3 scallions
2 medium garlic cloves
1 pound assorted bitter greens, like collard greens, beet greens, Swiss chard
1/2 cup no-salt-added beef stock or broth
2 tablespoons apple cider vinegar
1 orange, for the zest
1/8 teaspoon salt
Freshly ground black pepper

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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