Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Fennel-spiked lamb with ratatouille, feta and mint recipe

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Ready in 25 minutes

1 tbsp fennel seeds, crushed
2 tsp plain flour
600g lamb neck fillet
4 tbsp olive oil
4 wholemeal pitta breads
600g frozen ratatouille, defrosted and at room temperature (see recipe, p78 of April 2007 issue)
100g feta, broken into pieces
15g fresh mint leaves, chopped
4 tbsp natural yogurt, to serve

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1. Preheat the oven to 200°C/fan180°C/gas 6. Mix the fennel seeds with the plain flour, a little salt and ground black pepper. Roll the lamb fillet in the spiced flour to coat.
2. Heat half the oil in a large frying pan over a medium heat and fry the lamb for 6-8 minutes, until golden all over but still slightly pink in the middle. Remove and set aside, covered with foil to keep warm.
3. Meanwhile, split the pitta breads in half and drizzle with the remaining oil. Place on a baking tray and roast for 6-8 minutes, until crispy.
4. Put the ratatouille in a bowl, add the feta and mint and toss together. Slice the lamb into 5mm rounds.
5. Serve the lamb on top of the ratatouille with a spoonful of yogurt and a crispy pitta bread.

Nutritional info

Per serving: 765kcals, 44.2g fat (15.9g saturated), 43.9g protein, 52.9g carbs, 10.4g sugar, 2.1g salt

Fennel-spiked lamb with ratatouille, feta and mint recipe

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