Greek Lamb Stew - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F. Heat oil in a Dutch oven on high heat. Brown meat in 2 batches. Transfer to a plate.
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.
Return lamb to pan with stock and bring to a boil.
Bake, covered, for 40-45 mins, until lamb is tender. Increase oven to 400\u00b0F.
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.