Our ‘Take 4 ingredients’ feature in October’s issue champions globe artichokes. Watch our video to find out how to make this really easy Med-style supper.
Lamb steaks with artichokes & fennel
317kcal per serving
1. Heat the oven to 200°C/fan 180°C/gas 6. Drain 1 can artichoke hearts in water, then cut them in half lengthways and put them in a large baking tray. Slice a whole fresh fennel, reserving the green fronds to garnish, then add to the tray and mix with the artichokes. Cut a whole unpeeled garlic bulb in half across the wide middle, then add to the tray along with two lamb leg steaks.
2. Spritz everything with spray oil and season generously with black pepper. Roast for 20 min, turning occasionally, or until the fennel is tender, the garlic is soft and the lamb is cooked to your liking. Squeeze the garlic flesh out of its skin and spread over the lamb. Scatter the fennel fronds over to serve.