Rosemary Lamb Cutlets with Roasted Fennel & Spinach

What you’ll need

Serves 2

  • 6 lamb cutlets
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon finely grated lemon zest
  • salt and black pepper
  • 1 medium fennel bulb, cut into
  • thick slices
  • 6-8 cloves garlic, unpeeled
  • 100 g baby spinach

The easy bit

  1. Place lamb cutlets in a shallow dish, add 1 tablespoon oil, the rosemary, lemon zest, salt and pepper and mix well.
  2. Refrigerate for 2-3 hours.
  3. Preheat oven to 190ºC.
  4. In a roasting dish, place the fennel and garlic, then drizzle over the remaining oil and season with salt and pepper.
  5. Roast for 20 minutes.
  6. Meanwhile, heat a grill plate or frying pan until smoking, then add the lamb and cook for approximately 4 minutes on each side.
  7. Remove the fennel and garlic from the oven, squeeze the garlic cloves from their skins and discard the skins.
  8. Stir through the spinach leaves – the heat from the fennel will wilt the spinach a little – and serve with the lamb cutlets.

Tip: This is a great recipe to cook on the barbecue in summer.

  • Energy 441 kcal
  • Protein 39g
  • Fat 28g
  • Carbs 5g
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