Roast lamb with potatoes and fennel
This tasty lamb dish makes a great Sunday lunch and an excellent option for Easter.
Ingredients
For the lamb
- 1 tbsp olive oil
- 500g/1lb 2oz lamb neck or leg, cut into 1–2cm/½–¾in chunks
- 600g/1lb 5oz waxy potatoes, peeled and thinly sliced
- 1 fennel, trimmed and thinly sliced
- 2 shallots, thinly sliced
- 100ml/3½fl oz chicken stock
- salt and freshly ground black pepper
For the paste
- 75g/2¾oz pecorino, grated
- 150g/5½oz chopped tomatoes, from a tin
- 4 garlic cloves, crushed
- 30g/1oz fresh flatleaf parsley, chopped
- 2 tsp ground fennel seeds
- 3 tbsp olive oil
- salt and freshly ground black pepper
For the minty vegetables
- 4 small globe artichokes, stalk, choke and hard outer leaves removed, green interior thinly sliced
- ½ lemon, juice only
- 3 tbsp olive oil
- 1 garlic clove, crushed
- splash white wine
- 50g/1¾oz broad beans
- 50g/1¾oz peas
- 2 tbsp finely chopped fresh mint
- drizzle extra virgin olive oil
- salt and freshly ground black pepper
Method
To make the lamb, preheat the oven to 170C/150C Fan/Gas 3.
Heat the oil in a large frying pan and fry the lamb pieces. Season with salt and pepper.
To make the paste, place all the ingredients in a food processor and pulse until roughly combined. Season with salt and pepper.
Place the potatoes, fennel and shallot in a large bowl and season with salt and pepper. Mix together with two-thirds of the paste. Stir the rest through the lamb pieces.
Layer half of the vegetables into a large roasting tin. Top with the lamb and cover with the remaining vegetables. Pour the chicken stock around the sides and cover with kitchen foil. Place in the oven for about 1½ hours or until the lamb is tender. If preferred, the top can be browned under a grill before serving.
To make the minty vegetables, place the artichoke in a bowl and cover with cold water. Add the lemon juice to prevent discolouration. Heat the oil in a large saucepan. Drain the artichokes and add to the pan, stirring well. Cook for a few minutes before adding the garlic and wine. Season with salt and pepper and cover. Cook gently for about 10 minutes or until the artichokes are tender. Blanch the broad beans for a few minutes, drain and add to the artichokes. Add the peas and cook for a few minutes. Add the mint and drizzle with the oil.
Serve the roasted lamb mixture with the minty green vegetables on the side.
