Fennel-spiked lamb with ratatouille, feta and mint

Name: Fennel-spiked lamb with ratatouille, feta and mint
Yield: For 4 people
Cuisine: Mediterranean recipes

Fennel lamb fillets with ratatouille is made summery with feta and mint, but it’s a winner in winter too.

Ingredients

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.
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.
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.
Put the ratatouille in a bowl, add the feta and mint and toss together. Slice the lamb into 5mm rounds.
Serve the lamb on top of the ratatouille with a spoonful of yogurt and a crispy pitta bread.

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.
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.
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.
Put the ratatouille in a bowl, add the feta and mint and toss together. Slice the lamb into 5mm rounds.
Serve the lamb on top of the ratatouille with a spoonful of yogurt and a crispy pitta bread.