Delicious Lamb with Fennel and Olives Recipe
Are you ready to discover a mouth-watering dish that melts in your mouth? Lamb with Fennel and Olives is a fantastic recipe that combines tender lamb with the unique flavors of fennel and olives. This dish is popular in Mediterranean cuisine and has a rich history that goes back thousands of years where lamb was a staple in many cultures. The combination of sweet, aromatic fennel and briny olives creates a taste that is both comforting and exciting, making it a favorite for family dinners and special occasions!
Ingredients
| Ingredient | Quantity |
| Lamb shoulder, cut into chunks | 2 pounds |
| Fennel bulbs, sliced | 2 |
| Green olives, pitted | 1 cup |
| Garlic, minced | 4 cloves |
| Olive oil | 3 tablespoons |
| Chicken broth | 1 cup |
| Fresh thyme | 1 tablespoon |
| Salt and pepper | To taste |
| Red wine (optional) | ½ cup |
For a vegetarian twist, try using eggplant instead of lamb and vegetable broth instead of chicken broth!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). This will get your oven ready for cooking the lamb.
- In a large, oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides. This should take about 5-7 minutes.
- Add the sliced fennel and minced garlic. Sauté everything together for another 5 minutes until the fennel becomes slightly tender.
- Pour in the chicken broth and red wine (if using). Stir well to combine all the flavors.
- Add the thyme, olives, salt, and pepper. Mix everything together, ensuring the lamb is in the liquid.
- Cover the pot with a lid and place it in your preheated oven. Let it cook for about 2 hours. This will make the lamb extra tender!
- Check the lamb periodically. If the liquid is getting low, feel free to add a little more chicken broth.
- Once done, remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious lamb with fennel and olives!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 350 | 17% |
| Protein | 30g | 60% |
| Carbohydrates | 10g | 3% |
| Fats | 20g | 31% |
| Fiber | 2g | 8% |
| Sodium | 800mg | 35% |
Tips and Tricks
- Make it spicy! If you like a little heat, add some crushed red pepper flakes for a kick.
- Pair it with a side. This dish goes great with roasted vegetables, rice, or crusty bread to soak up the juices.
- Store leftovers properly. Keep any leftovers in an airtight container in the fridge for up to 3 days.
- Common mistakes to avoid: Don’t rush the browning of the lamb—it adds flavor!
FAQs
What kind of lamb should I use for this recipe?
Using lamb shoulder is best because it becomes tender when cooked for a long time.
Can I cook this dish in a slow cooker?
Yes! Just brown the lamb first and then transfer everything to a slow cooker. Cook on low for 6-8 hours.
What can I substitute for fennel?
If you can’t find fennel, try using celery or leeks as alternatives.
Is this dish gluten-free?
Yes! All the ingredients listed are gluten-free as long as you ensure your chicken broth doesn’t contain gluten.
How can I make this dish richer?
Add a splash of cream or more olive oil before serving for added richness.
Can I use frozen lamb?
Yes, but it’s best to >thaw your lamb first before cooking to ensure even cooking.
How long will leftovers last?
Leftover Lamb with Fennel and Olives can be stored in the refrigerator for up to 3 days.
Can I use different types of olives?
Absolutely! Feel free to use black olives or any other variety you like.
What do I serve with this dish?
This dish pairs well with rice, couscous, or a fresh garden salad.
Can I add vegetables to it?
Definitely! Carrots, potatoes, or bell peppers can be excellent additions.
Is there a vegetarian version of this recipe?
Yes! You can replace the lamb with hearty vegetables like eggplant or mushrooms.
Now that you have everything you need, get ready to enjoy a delicious meal that’s perfect for any gathering or family dinner—Lamb with Fennel and Olives is sure to impress!
