Quick lamb, orange and fennel spring stew recipe

In a bowl, coat the lamb in the seasoned flour. Heat the oil in a large frying pan over a high heat. Add the lamb, in batches, and brown for 5 minutes. Remove and set aside.

Add the onion, garlic and fennel seeds to the pan and cook for 5 minutes, stirring occasionally, until softened and golden.

Stir in the orange zest and juice, the chicken stock, potatoes, fennel and browned lamb. Bring to the boil, then cover and simmer gently for 20 minutes or until the potatoes are tender.

Stir in the vinegar and parsley and adjust the seasoning to taste. Serve in warmed bowls with steamed spinach or spring greens.