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Herby Fennel and Lamb Traybake

Name: Herby Fennel and Lamb Traybake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 1 medium fennel bulb; 300 g small waxy potatoes, halved if large; 2 tbsp. olive oil, plus extra to drizzle; 1 thyme sprig; 1/2 lemon, cut into wedges; 2 rosemary sprigs, leaves picked; 4 meaty lamb cutlets, see GH Tips; 50 mL white wine or chicken stock; 2 marinated anchovy fillets, in oil, drained and chopped; Small handful parsley, roughly chopped

The mixture of fresh herbs adds brightness to this lamb traybake recipe, but you can replace the thyme and rosemary with their dried versions (using about 1/2tsp and 1tsp respectively).

By The GH Kitchen TeamPublished: 30 September 2019

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This delicious traybake combines the best of the summer flavours; fresh herbs, potatoes and lamb cutlets.

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Yields:

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

840

Ingredients

1 medium fennel bulb
300 g small waxy potatoes, halved if large
2 Tbsp. olive oil, plus extra to drizzle
1 thyme sprig
1/2 lemon, cut into wedges
2 rosemary sprigs, leaves picked
4 meaty lamb cutlets, see GH Tips
50 ml white wine or chicken stock
2 marinated anchovy fillets, in oil, drained and chopped
Small handful parsley, roughly chopped

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Halve the fennel bulb, reserving any fennel fronds for garnish. Cut the fennel into slices. Put into a medium roasting tin or ovenproof serving dish with the potatoes and 1tbsp of the oil. Add the thyme sprig, lemon wedges and some seasoning and mix to combine. Roast for 30min, turning occasionally.
2. Step 2Meanwhile, finely chop the rosemary and mix with the remaining oil. Brush/press on to the lamb cutlets and season. Mix wine/stock and anchovies.
3. Step 3Add wine/stock mixture to the roasting tin/dish. Lay the lamb cutlets on top. Return to the oven for 15min for pink meat (cook for longer or shorter as desired) – see GH Tips. Sprinkle over any fennel fronds and parsley and drizzle with extra oil before serving.

For a more economical cut, choose lamp chops.

Alternatively, to brown the cutlets more, cook in oven for 10min. Remove from oven and preheat grill to hill. Finish under grill for 5min.

Per Serving:

Calories: 840
Protein: 35g
Total Fat: 63g
Saturates: 27g
Carbs: 25g
Total Sugars: 4g
Fibre: 6g

The best tray-bake trays as recommended by the GHI

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time