Fennel-spiked lamb with ratatouille, feta and mint
- 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.
- 44.2g (15.9g saturated)
- 52.9g (10.4g sugars)
- 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
- 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.
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