- 1 tbsp extra virgin olive oil
- 8 forequarter chops, trimmed
- 2 onions, cut into thick wedges
- 2 fennel bulbs, trimmed, sliced
- 2 stalks celery, sliced
- 2 garlic cloves, sliced
- 3 oregano sprigs
- 1 rosemary stalk
- 1 lemon, quartered, plus extra to serve
- 1 tbsp ouzo
- 1 1/2 cups beef stock
- toasted pita bread, lemon wedges, to serve
- 500g tub Greek yoghurt, excess liquid drained
- 1/2 cup chopped mint
- 1 egg white
- Preheat oven to moderate, 180C. Heat oil in large, flameproof casserole dish on high. Brown meat in two batches. Transfer to a plate.
- Saute onion, fennel, celery and garlic in same dish for 4-5 minutes until golden. Add herbs and lemon and cook, stirring, for 1 minute. Stir in ouzo to deglaze pan.
- Return lamb to pan with stock and bring to boil. Bake, covered, for 40-45 minutes until lamb is tender. Increase oven to hot, 200C.
- Yoghurt Topping. In a bowl, combine yoghurt, mint and egg white. Season to taste. Spread over stew. Bake, uncovered, for 10-15 minutes until firm and golden. Serve casserole with toasted pita bread and lemon wedges.
Tip: If liked, retain celery leaves and fry for 30 seconds as garnish.