Lamb with Fennel and Lemon Sauce

This dish comes from Greece. If you wish, you can replace the lamb with pork, chicken, veal or turkey.


serves 6
2 bulbs fennel, trimmed and sliced
30 ml (2 tbsp) oil
1 kg (2 lb) lean, boneless lamb, cubed
2 medium onions, finely chopped
15 g (2 tbsp) parsley, chopped
15 g (1 tbsp) flour
150 ml (1/4 pt) red wine
600 ml (1 pt) good lamb, veal or chicken stock
bouquet garni
salt and freshly ground pepper
2 eggs
60 ml (4 tbsp) lemon juice


1. Blanch the fennel in boiling, salted water for 5 minutes.

2. Drain, reserving the stock for soup and refresh the fennel with cold water. Drain thoroughly, and set aside.

3. Heat the oil in a heavy, flameproof casserole or pan and quickly brown the meat on all sides — this may have to be done in several batches.

4. Drain well, remove and set aside on a plate.

5. Add the blanched fennel and the chopped onion and parsley to the casserole and cook over low heat for 10 minutes until soft and golden, stirring occasionally.

6. Stir in the flour, cook for 1 minute, then stir in the wine, half the stock, and the bouquet garni, and bring to the boil, stirring constantly.

7. Replace the meat, add a little salt and pepper, then cover and simmer gently for 1 1/2 hours or until tender, stirring from time to time.

8. Make the sauce just before serving — whisk the eggs with the lemon juice.

9. Bring the remaining stock to the boil, remove from the heat and leave to cook for 1 minute.

10. Then pour the hot stock onto the egg mixture whisking all the while.

11. Remove the casserole from the heat, and stir in the sauce.

12. Taste and adjust seasoning. Cover and leave to stand in a warm place, or on top of a hot plate for 10 minutes, for the flavours to blend.

13. Serve with new potatoes or plain boiled rice.

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