• 8 lamb cutlets
  • 1 kg New/Baby potatoes
  • 1 whole fennel bulb
  • 200g frozen peas
  • Couple of sprigs of fresh mint
  • 20ml olive oil
  • Juice of 1/2 lemon
  • 1 whole lemon cut into wedges
  • 2 tbsp mint sauce
  • Salt and pepper


  • 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.

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