Fennel-spiked lamb with ratatouille, feta and mint recipe
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Ingredients
- 1 tbsp fennel seeds, crushed
- 2 tsp plain flour
- 600g lamb neck fillet
- 4 tbsp olive oil
- 4 wholemeal pitta breads
- 600g frozen or tinned ratatouille, defrosted and at room temperature
- 100g feta, broken into pieces
- 15g fresh mint leaves, chopped
- 4 tbsp natural yogurt, to serve
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