Greek-Style Braised Lamb

Lamb shoulder or loin chops are marinated in a lemon-garlic mixture with anise, oregano and sherry, then baked with fennel and other vegetables.

Ingredients:

• 6 cloves garlic, chopped fine
• 2 tsp finely shredded lemon zest
• Juice of 4 lemons
• 1 tbsp dried oregano
• 2 tsp anise seed
• 1/2 cup dry sherry
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp olive oil
• 4 lamb shoulder or 8 loin chops
• 1 fennel bulb, shredded (reserve 2 tbsp fennel fronds for garnish)
• 1 stalk celery, sliced
• 2 carrots, sliced
• 1 red onion, sliced
• 1 tbsp cornstarch dissolved in 1/4 cup water

Directions:

Marinade: Combine first 9 ingredients a medium bowl and stir. Place lamb chops in a 1-gallon zip-top bag; add marinade, seal and refrigerate for 24 hours, turning at least once. Remove lamb and place in a covered roasting pan. Pour marinade over meat. Add vegetables; cover. Roast at 325 degrees for 2 hours. Remove lamb chops to platter. Gravy: Skim fat from pan juices. Place skimmed liquid into a saucepan; add cornstarch slurry. Bring to boil, reduce heat to low, and simmer about 15 minutes. Serve lamb chops and vegetables with gravy, and garnish with fennel fronds.

Number of Servings: 4

Notes from the Cook: Marinating lamb removes any "gamey" flavor and makes it more tender.