- STEP 1
Preheat the oven to 180°C/fan 160°C/Gas 4.
- STEP 2
Bring a large pan of salted water to the boil, and par boil the potatoes (whole) for 10 mins.
- STEP 3
Place the potatoes and lamb cutlets in a large oven tray. Cut the fennel into wedges and add these along with the lemon wedges.
- STEP 4
Mix the olive oil with the mint sauce and pour it over the traybake.
- STEP 5
Cook in the preheated oven for 30 mins.
- STEP 6
Remove from the oven, turn the lamb over, and mix all the other ingredients. Add the frozen peas and place back in the oven for a further 15 mins.
- STEP 7
Serve with a couple of sprigs of fresh mint.