Lamb with Fennel
| Yield: | 4 Servings |
| Categories: | Meats, Lamb |
| 1 1/2 | lb | Boneless shoulder of lamb |
| Seasoned flour | ||
| 1 | Mild onion | |
| 1 | lg | Green pepper |
| 1 | 2 roots Florence fennel (the | |
| Bulbous vegetable, | ||
| Not the seed-producing | ||
| Herb) | ||
| 3 | tb | Olive oil |
| 2 | c | Chicken stock, hot |
| pn | Saffron | |
| Salt and pepper | ||
| Rice or couscous | ||
| Feta cheese if desired |
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