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Moroccan lamb with fennel and spinach

By making the dressing in advance, this drastically reduces preparation time, making this recipe quick and convenient, not to mention delicious at the end of a long day!


  • 1/4 tsp ground cumin
  • 1/4 tsp thyme
  • 1 small bunch mint
  • Juice of 1/2 lemon
  • 1 TBS extra virgin olive oil
  • 200g lamb fillet (or quorn slices)
  • 2 fennel bulbs
  • 1 bag fresh spinach

Serves 1


  1. Make a dressing from the cumin, thyme, mint, lemon juice and olive oil
  2. Trim the fat from the lamb fillet (or use quorn slices) and marinate in half the dressing for 1 hour
  3. Cut the fennel bulbs into chunks and boil for 2 minutes
  4. Drain, coat with the remaining dressing and roast at 160C for 15 minutes
  5. Meanwhile, coat the lamb with cooking spray and fry for 10 minutes until cooked through
  6. Wilt a bag of fresh spinach in a pan for 2 minutes, then serve the fennel and lamb on top
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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