Lambkin with fennel - (Arni me maratho) Lambkin with fennel NOTES Serves 6 persons. Recipe is taken from the AB magazine, Summer 2004. AB is the largest supermarket chain in Greece. Greek : Αρνί με μάραθο Serves / Yields : 6 persons Season:All season Print this recipe INGREDIENTS 1,5 kg lambkin, cut in servings 1 coffee cup olive oil 10 spring onions, finely cut 2 peeled tomatoes, cut in wedges 2 spoons of finely cut dill 2 spoons of finely cut parsley 1/4 kg fennel 1 wine glass of white wine Salt Pepper METHOD Use a large saucepan and heat the oil to saute the lambkin servings until golden. Remove meat from saucepan and place into a platter. Saute the slices of onions until golden. Place the meat back into the saucepan and add the wine. When most of the wine has evaporated add tomatoes, salt, pepper, one glass of water and when the meat starts to boil simmer for half an hour. Then add fennel, which you have previously cut in thick pieces, and simmer for half an hour more. Finally add dill and parsley and simmer for 5 more minutes. Check that meat is tender. If not simmer for more hour. Serve warm with fried potatoes on the side.