Lamb with Lentils, Orange & Fennel - Provencal Style


The “Provencal” appears in the subtle combination of orange, fennel, herbs and lentils, all indicative of the region, with SUNGOLD LAMB being a favourite for dishes simple to the dramatic – this stew serves a bit of both!


Ingredients List:

1 lb (500g) SUNGOLD lamb stew meat
½ lb (250g) uncooked sausage (lamb,chicken, pork) cut into pieces
1 TB (15ml) olive oil
1 cup (250ml) green lentils (dried)
2 tsp (10ml) dried basil
2 tsp (10ml) dried thyme
¼ tsp (2ml) red pepper flakes
1 tsp (5ml) orange rind
1 TB (15ml) brown sugar
4 cups (1L) chicken broth
2 cup (500ml) boiling water
2 large oranges, peeled & cut into 1in (5cm) pieces
1 large bulb fennel, sliced
½ cup (125ml) pitted black olives


Preparation & Directions:

  • In a deep skillet with a lid, or Dutch oven heat oil and brown lamb in batches
  • Remove and add sausage to brown, remove and drain fat
  • Return lamb and sausages to pan
  • Add green lentils, herbs, orange rind, sugar, broth and boiling water
  • Cover and place in a 350F (180C) oven for 1.5 hours
  • Remove from oven and stir in cubed oranges, fennel and black olives
  • Return to oven for 1 hour
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Time: Preparation – 20 min
Cooking time – 3 hrs

Serves 4

Serve Sugg: Spinach salad & warm crusty whole grain rolls