Herby Fennel and Lamb Traybake
Ingredients
- 1 medium fennel bulb
- 300 g small waxy potatoes, halved if large
- 2 tbsp. olive oil, plus extra to drizzle
- 1 thyme sprig
- 1/2 lemon, cut into wedges
- 2 rosemary sprigs, leaves picked
- 4 meaty lamb cutlets, see GH Tips
- 50 mL white wine or chicken stock
- 2 marinated anchovy fillets, in oil, drained and chopped
- Small handful parsley, roughly chopped
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