B00CU1W244_EBOK

1 SERVE =
2 units protein
1 unit vegetables
1 unit fats
Braised lamb
with roast fen
SERVES 4 PREP 25 mins
cooking oil spray
1 × 800 g lamb shoulder, trimmed
of fat and cut into 3 cm pieces
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon fennel seeds
1 tablespoon thyme leaves or
2 teaspoons dried thyme
2 tablespoons salt-reduced tomato
paste (puree)
3 teaspoons sweet paprika
1½ cups (375 ml) Chicken Stock
(see page 209)
2 large bulbs fennel, trimmed, each
cut into six wedges, fronds reserved
Parsnip and Cauliflower Puree
(see page 149), warmed, to serve
1
2
3
4
5
Lamb shoulder is an eco
braising as it won’t dry
than you need and use
(see page 133)
Heat a large heavy-based
spray with cooking oil. Co
until browned all over. Re
Reduce the heat to mediu
fennel seeds and thyme.
begins to soften. Return t
paste, paprika and chicke
lightly with salt and pepp
to as low as possible, cov
until the meat is very ten
Meanwhile, preheat the o
with baking paper.
Place the fennel on the p
season to taste with salt
until golden and tender.
To serve, spoon the pure
lamb. Garnish with the re