Nutrition Facts
6 servings
6
Recipe for Lamb Stew with Fennel, White Wine, and Elderflower Syrup
A recipe adapted from a book on Scandinavian Slimming Cuisine. First original edition published under the title: The Nordic Diet Copyright © 2010.
For the stew
2 Olive oil
1 Shoulder or boneless leg of lamb cut into pieces.
3 cloves finely chopped garlic
2 Celery
1 fennel seeds
2 Bay leaf
10 Tarragon
3 sliced leeks
2 fennel bulbs diced into 1 cm pieces
50 White wine
Salt
freshly ground pepper
For the accompaniment
300 pearl barley
2 fresh tarragon leaves
Directions
1
Heat the oil in a large pan and brown the pieces of lamb on all sides. Do this in batches if necessary to ensure that the pieces of meat are evenly browned.
2
Add the garlic, celery, fennel seeds, bay leaves, and tarragon; mix thoroughly.
3
Add two-thirds of the leeks and fennel, reserving the rest for later.
4
Sauté everything for a few minutes, then pour in the elderflower syrup and white wine, add salt and pepper, mix and bring to a boil.
5
Skim off the foam that forms on the surface, then lower the heat and let it simmer for 45 to 55 minutes until the meat is very tender. Now add the remaining leeks and fennel and simmer for another 5 minutes. Season with salt and pepper.
6
Cook the pearl barley in a pot of salted boiling water for 20 minutes, ensuring it is ready when the lamb stew is finished.
7
Sprinkle the lamb with chopped tarragon before serving it with the barley.
8
To finish, Scandinavian Slimming Cuisine by Trine Hahnemann, published by Solar. 176 pages. 15.90 euros. Original first edition published under the title: The Nordic Diet Copyright © 2010.
Ingredients
For the stew
2 Olive oil
1 Shoulder or boneless leg of lamb cut into pieces.
3 cloves finely chopped garlic
2 Celery
1 fennel seeds
2 Bay leaf
10 Tarragon
3 sliced leeks
2 fennel bulbs diced into 1 cm pieces
50 White wine
Salt
freshly ground pepper
For the accompaniment
300 pearl barley
2 fresh tarragon leaves
Directions
Directions
1
Heat the oil in a large pan and brown the pieces of lamb on all sides. Do this in batches if necessary to ensure that the pieces of meat are evenly browned.
2
Add the garlic, celery, fennel seeds, bay leaves, and tarragon; mix thoroughly.
3
Add two-thirds of the leeks and fennel, reserving the rest for later.
4
Sauté everything for a few minutes, then pour in the elderflower syrup and white wine, add salt and pepper, mix and bring to a boil.
5
Skim off the foam that forms on the surface, then lower the heat and let it simmer for 45 to 55 minutes until the meat is very tender. Now add the remaining leeks and fennel and simmer for another 5 minutes. Season with salt and pepper.
6
Cook the pearl barley in a pot of salted boiling water for 20 minutes, ensuring it is ready when the lamb stew is finished.
7
Sprinkle the lamb with chopped tarragon before serving it with the barley.
8
To finish, Scandinavian Slimming Cuisine by Trine Hahnemann, published by Solar. 176 pages. 15.90 euros. Original first edition published under the title: The Nordic Diet Copyright © 2010.
Notes
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