Lamb with Broad Beans & Fennel

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recipe by Octopus Publishing

  • Time icon
    Total Time
    2hrs 55mins
  • Serves icon
  • Calories icon

This is a hearty, zesty, sweet casserole with bright flavors of fennel and lemon. Serve with crusty ciabatta to soak up the tasty juices.

recipe updated Oct 8, 2019


  • Lamb chop icon
    Lamb chop
    1 kg (about 1000)
  • Fennel bulb icon
    Fennel bulb
    2 (about 460 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Fresh parsley icon
    Fresh parsley
    25 g (about ½ cup)
  • Breadcrumbs icon
    50 g (about 1 cups)
  • Fresh broad beans icon
    Fresh broad beans
    200 g (about 50)
  • Lemon juice icon
    Lemon juice
    1 tbsp (about 13.5 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    3 tbsp (about 40.95 g)
  • Chicken stock icon
    Chicken stock
    100 ml (about 100 g)
  • Lemon icon
    1 (about 58 g)
  • Treacle icon
    2 tbsp (about 42 g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Spatula
  • kCook icon Dutch oven
  • kCook icon Stainless steel bowl
  • kCook icon Cutting board
  • kCook icon Small bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add lamb chop, breadcrumbs, fennel bulb, fresh broad beans, lemon juice, garlic clove and fresh parsley to a clean stainless steel bowl
  3. Mix well until combined
  4. Transfer mixture to Dutch oven
  5. Add extra virgin olive oil, chicken stock, lemon and treacle to a clean small bowl
  6. Mix with tablespoon until combined
  7. Pour sauce into Dutch oven and cover
  8. Cook - 45 min, 200°C
  9. Mix carefully and cover
  10. Cook - 2 hr, 160°C
  11. Season with salt & pepper to taste
  12. Garnish with fresh parsley
  13. Serve
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