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Fennel-spiked lamb with ratatouille, feta and mint

Fennel-spiked lamb with ratatouille, feta and mint

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

Easy
April 2007

Easy
April 2007

For 4 people
Ready in 25 minutes

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

Nutrition: per serving

Calories: 765kcals
Fat: 44.2g (15.9g saturated)
Protein: 43.9g
Carbohydrates: 52.9g (10.4g sugars)
Salt: 2.1g

Nutrition: per serving

Calories: 765kcals
Fat: 44.2g (15.9g saturated)
Protein: 43.9g
Carbohydrates: 52.9g (10.4g sugars)
Salt: 2.1g

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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

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.