Orange Scented Lamb With Fennel and Greens

Published September 27, 1994

Total Time
About 30 minutes
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Featured in: PLAIN AND SIMPLE; Learning to Love Greens

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Ingredients

Yield:2 servings

  • 6 ounces boneless leg of lamb

  • 1 teaspoon olive oil

  • 1 ½ pounds fennel

  • 3 scallions

  • 2 medium garlic cloves

  • 1 pound assorted bitter greens, like collard greens, beet greens, Swiss chard

  • ½ cup no-salt-added beef stock or broth

  • 2 tablespoons apple cider vinegar

  • 1 orange, for the zest

  • ⅛ teaspoon salt

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

46 grams carbs; 58 milligrams cholesterol; 405 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 17 grams fiber; 978 milligrams sodium; 27 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry lamb, and cut into ⅛-inch-thick strips;

  2. Step 2

    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).

  3. Step 3

    Wash and trim fennel, and remove tough core. Slice into thin strips. Add to the pan with the lamb juices. Brown.

  4. Step 4

    Wash and trim scallions, and cut into thin rounds. Mince garlic. Add scallions and garlic to fennel, and continue cooking.

  5. Step 5

    Wash greens and remove tough stems. When fennel is lightly browned, add the greens, beef stock and vinegar. Cover, and reduce heat to simmer.

  6. Step 6

    Grate orange rind, and stir into pan along with salt and pepper and the reserved lamb. Continue cooking until fennel is tender.

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Comments

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Kami

I found when I sliced 1.25 pounds of fennel, it was way too much- half a large mixing bow Perhaps I didn't trim it enough? Next time .75 lbs. With my largest frying pan & couldn't possibly fit a pound of greens, so I ended up using 3/4 of a pound. Also added more olive oil, as the lamb released more moisture than fat. As I cooked it seemed dubious and bland, but it tasted fairly good. It needed more salt. I served with red hot pepper flakes and people used them

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