What you'll need

Serves 2 (meals)

  • 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
  • 100g 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.