SPRINGTIME SPUDS

LAMB AND CORNISH NEW POTATO TRAYBAKE

Serves 4

■ 1kg Cornish new potatoes
■ 8 lamb cutlets
■ 1 fennel bulb
■ 1 lemon, cut into wedges
■ 20ml olive oil
■ 2 tbsp mint sauce
■ Juice of ½ lemon
■ 200g frozen peas
■ Couple of sprigs of fresh mint

1 Preheat the oven to 180°C/160°C fan/gas 4.

2 Bring a large pan of salted water to the boil, and par boil the potatoes (whole) for 10 mins.

3 Place the potatoes and lamb cutlets in a large oven tray. Cut the fennel into wedges and add these, along with the lemon wedges.

4 Mix the olive oil with the mint sauce and pour it over the traybake.

5 Cook in the preheated oven for 30 mins.

Remove from the