Greek Lamb Stew

• 1 tbsp extra-virgin olive oil
• 8 None lamb chops, trimmed
• 2 None onions, cut into thick wedges
• 2 bulbs fennel, trimmed and sliced
• 2 None celery stalks, sliced
• 2 cloves garlic, sliced
• 3 stems fresh oregano
• 1 stem fresh rosemary
• 1 None lemon, quartered, plus extra wedges, to serve
• 1 tbsp ouzo
• 1 1/2 cups beef stock
• 2 cups Greek yogurt, excess liquid drained
• 1/2 cup chopped fresh mint
• 1 None egg white
• None None Toasted pita bread, to serve

1. Preheat the oven to 350u0b0F. Heat oil in a Dutch oven on high heat. Brown meat in 2 batches. Transfer to a plate.
2. Saute onion, fennel, celery and garlic in same pan for 4-5 mins, until golden. Add oregano, rosemary and lemon and cook, stirring, for 1 min. Stir in ouzo to deglaze pan.
3. Return lamb to pan with stock and bring to a boil.
4. Bake, covered, for 40-45 mins, until lamb is tender. Increase oven to 400u0b0F.
5. Combine yogurt, mint and egg white in a bowl. Season to taste. Spread topping over stew. Bake, uncovered, for 10-15 mins, until firm and golden. Serve with toasted pita and lemon wedges.

extravirgin olive oil, lamb chops, onions, fennel, celery stalks, garlic, oregano, rosemary, lemon, ouzo, beef stock, greek yogurt, fresh mint, egg white, pita bread

Taken from recipes-plus.com/api/v2.0/recipes/26270 (may not work)