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Roast lamb with potatoes and fennel
Fruit and vegetables
600g/1lb 5oz
waxy potatoes
, peeled and thinly sliced
1
fennel
, trimmed and thinly sliced
2
shallots
, thinly sliced
4
garlic
cloves, crushed
30g/1oz fresh flatleaf
parsley
, chopped
4 small
globe artichokes
, stalk, choke and hard outer leaves removed, green interior thinly sliced
½
lemon
, juice only
1
garlic
clove, crushed
50g/1¾oz
broad beans
2 tbsp finely chopped fresh
mint
Tins, packets and jars
100ml/3½fl oz
chicken stock
150g/5½oz
chopped tomatoes
, from a tin
Cooking ingredients
1 tbsp
olive oil
salt and freshly ground
black pepper
2 tsp ground
fennel seeds
3 tbsp
olive oil
salt and freshly ground
black pepper
3 tbsp
olive oil
drizzle extra virgin
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
75g/2¾oz
pecorino
, grated
Meat, fish and poultry
500g/1lb 2oz
lamb neck
or leg, cut into 1–2cm/½–¾in chunks
Other
splash
white wine
50g/1¾oz
peas
Back to recipe
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