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Photo of Fennel seed lamb with Brussels sprouts and fennel salad by WW

Fennel seed lamb with Brussels sprouts and fennel salad

13
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Almonds add crunch and spices add punch to simple lamb cutlets and salad.

Ingredients

Baby potatoes

500 g

Lamb French cutlet(s) or rack(s), raw

480 g, (buy 12 x 50g cutlets) fat trimmed

Fennel seeds

2 tsp

Ground cumin

1 tsp, seeds

Olive oil

2 tsp

Brussels sprouts

200 g, thinly sliced

Fennel

2 baby, thinly sliced, fronds reserved

Fresh lemon rind

2 tsp

Lemon juice

2 tbs

Flaked almonds

2 tbs, lightly toasted

Fresh flat-leaf parsley

1 cup(s)

Lemon(s)

1 medium, cut into wedges, to serve

Instructions

  1. Boil, steam or microwave potatoes until tender. Drain. Cover to keep warm.
  2. Meanwhile, combine lamb, fennel, cumin and 1 teaspoon oil in a large bowl. Season with salt and pepper.
  3. Heat a large non-stick frying pan over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
  4. Meanwhile, heat remaining oil in same pan over medium-high heat. Cook Brussels sprouts, tossing, for 5 minutes or until lightly golden and just tender. Transfer to a bowl. Add sliced fennel, fennel fronds, rind, juice, almonds and parsley and toss to combine. Serve lamb with salad, potatoes and lemon wedges.

Notes

TIPS: To toast almonds, preheat oven to 200°C or 180°C fan-forced. Spread almonds on a baking tray and bake for 3–4 minutes or until lightly toasted. Cook 2 extra potatoes to make Tuna niçoise salad for next day’s lunch. Cover and place in the fridge. The next day, combine potatoes (quartered) with 85g can tuna in springwater (drained), 80g baby rocket leaves, 4 kalamata olives (halved) and 50g cherry tomatoes to make the salad.

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