Potatoes and Fennel Cooked in Lamb Fat and Lemon Juice

I love cooking with lamb. And, no, not because I’m Greek. But because it makes everything taste fantastic. I had a bit of lamb but mostly lamb fat from making lamb kabobs. In a 4 quart Dutch oven, I rendered the fat and browned the lamb, then I added sliced onion, roughly sliced fennel, and 6 minced garlic cloves. Sautéed until everything is evenly coated and just browning. Add the juice of one to two lemons and pop the whole thing in the oven until potatoes are tender about 1.5 to 2 hours. Finish the dish with fresh parsley and a drizzle of fat.