Roast lamb with potatoes and fennel

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4–6

By Jane Baxter
From Saturday Kitchen

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