1. Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4.
2. Bring a large pan of salted water to the boil, and parboil the potatoes (whole) for 10min.
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 30min.
6. Remove from the oven, turn the lamb over, and mix all the other ingredients. Add the frozen peas and place back in the oven for a further 15min.
7. Serve with a couple of sprigs of fresh mint.

Try some sweet Easter recipes, including:

• No Bake Easter Bunny Cakes
• Easter Nest Cupcakes
• Easter Mocha Fudge Cake
• Simnel Cake – Bake Ahead For Easter
• Our Ultimate Easter Cake
• Healthy Easter Bunnies
• Mini Eggs Easter Pavlova
• Easter chick cupcakes