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Herby Fennel and Lamb Traybake
The mixture of fresh herbs adds brightness to this lamb traybake recipe, but you can replace the thyme and rosemary with their dried versions (using about 1/2tsp and 1tsp respectively).
This delicious traybake combines the best of the summer flavours; fresh herbs, potatoes and lamb cutlets.
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Yields:
2
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
840
Ingredients
1
medium fennel bulb
300g
small waxy potatoes, halved if large
2Tbsp.
olive oil, plus extra to drizzle
1
thyme sprig
1/2
lemon, cut into wedges
2
rosemary sprigs, leaves picked
4
meaty lamb cutlets, see GH Tips
50ml
white wine or chicken stock
2
marinated anchovy fillets, in oil, drained and chopped
Small handful parsley, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Halve the fennel bulb, reserving any fennel fronds for garnish. Cut the fennel into slices. Put into a medium roasting tin or ovenproof serving dish with the potatoes and 1tbsp of the oil. Add the thyme sprig, lemon wedges and some seasoning and mix to combine. Roast for 30min, turning occasionally.
Step 2Meanwhile, finely chop the rosemary and mix with the remaining oil. Brush/press on to the lamb cutlets and season. Mix wine/stock and anchovies.
Step 3Add wine/stock mixture to the roasting tin/dish. Lay the lamb cutlets on top. Return to the oven for 15min for pink meat (cook for longer or shorter as desired) – see GH Tips. Sprinkle over any fennel fronds and parsley and drizzle with extra oil before serving.
For a more economical cut, choose lamp chops.
Alternatively, to brown the cutlets more, cook in oven for 10min. Remove from oven and preheat grill to hill. Finish under grill for 5min.
Per Serving:
Calories: 840
Protein: 35g
Total Fat: 63g
Saturates: 27g
Carbs: 25g
Total Sugars: 4g
Fibre: 6g
The best tray-bake trays as recommended by the GHI
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