This is an easy weeknight meal.
It will take about 20 minutes to prepare, not including the time to bring the meat to room temperature.
It is a good way to prepare a fattier cut of lamb, like shoulder, or some lamb stew meat, without having to cook it for a long time.
Cooking the meat to medium-rare will preserve some of the amino-acid chains intact, providing you with high quality protein, easy to digest and ready to be assimilated.
Fennel is good source of Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Manganese.
Onion good is a good source of Dietary Fiber, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Vitamin C.
- Serves: 1
- Fat: 55 grams
- Net Carbs: 10 grams
- Protein: 6 grams
- 120 grams of lamb stew meat, cut in 1 inch cubes
- 30 grams of onion cut in rounds, about ¼ inch thick
- 100 grams of fennel bulb, sliced into ¼ inch thick slices
- 3 tablespoons of butter
- ¼ cup of water
- Celtic Sea salt and Freshly Ground Pepper
- Place the lamb and the onion in a broiler pan ( I use this one a lot!) under the heated broiler on high for ⅚ minutes, or until the meat is brown outside but still pink inside.
- Sprinkle with sea salt and freshly ground pepper.
- In the meantime melt the butter in a skillet, add the sliced fennel, and saute' for few minutes.
- Add a pinch of sea salt.
- Add the water to the skillet and cover with a tight lid.
- Cook for about 10 minutes, until tender but not overcooked.
- Serve together with the lamb.