This refreshing dish of fennel-spiked lamb with ratatouille, feta and mint is a winner in both summer and winter.
Ingredients
- 1 tbsp fennel seeds, crushed
- 2 tsp plain flour
- 600g lamb neck fillet
- 4 tbsp olive oil
- 4 wholemeal pitta breads
- 600g frozen or tinned ratatouille, defrosted and at room temperature
100g feta, broken into pieces
- 15g fresh mint leaves, chopped
- 4 tbsp natural yogurt, to serve
Method
- 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