1 orange,
peeled and sliced or segmented - garnish
Method :
Melt butter or margarine in a
Saute pan. Cut lamb in 1.25 cm slices and
brown on both sides quickly. Remove and keep warm. Lower the heat and cook shallots
to soften. Remove shallots and add flour to
the pan. Brown slowly, stirring often to
prevent sticking and burning. When golden brown, pour on stock
and orange juice and rind and bring to the boil to mix thoroughly. Return lamb and shallots to the
pan and add the fennel tops, bay leaf, salt and pepper. Cover the pan and simmer the lamb
for 40 minutes or until tender. Remove the bay leaf before
serving. Scatter over orange segments or
arrange orange slices around the lamb and serve with rice.
