Orange Scented Lamb With Fennel and Greens

Preparation

1. Step 1

   Wash and dry lamb, and cut into ⅛-inch-thick strips;

2. Step 2

   Heat nonstick pan until it is very hot; reduce heat to medium-high. Add oil and saute lamb until it is brown on both sides. Remove lamb from pan (but reserve pan juices).

3. Step 3

   Wash and trim fennel, and remove tough core. Slice into thin strips. Add to the pan with the lamb juices. Brown.

4. Step 4

   Wash and trim scallions, and cut into thin rounds. Mince garlic. Add scallions and garlic to fennel, and continue cooking.

5. Step 5

   Wash greens and remove tough stems. When fennel is lightly browned, add the greens, beef stock and vinegar. Cover, and reduce heat to simmer.

6. Step 6

   Grate orange rind, and stir into pan along with salt and pepper and the reserved lamb. Continue cooking until fennel is tender.