150g lamb loin per person! Herb Crusted Lamb Loin

Meanwhile, cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then slice thinly lengthways. Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the fennel along with a pinch of salt. Lower the heat and cook slowly until soft and slightly golden, 15-20 mins, stirring occasionally.

While the potatoes and fennel cook, get on with some prep. Strip the thyme leaves from their stalks (discard the stalks). Finely chop the parsley (stalks and all). Peel the garlic and grate half (or use a garlic press). Leave the remaining clove(s) whole. Zest and halve the lemon. Combine the thyme, panko, grated garlic and half the parsley in a bowl with a pinch of salt and pepper. Tip onto a plate and set aside.

Put a frying pan on high heat with a drizzle of oil. Season the lamb with salt and pepper. When the pan is hot, brown the lamb all over, 2 mins. Transfer to a baking tray. Use a teaspoon to cover the top and sides of the lamb with a layer of mustard. Press the mustard-y sides of the lamb into the crumbs to coat well, then place bare side down on the tray. IMPORTANT: Remember to wash your hands after handling raw meat.

Roast on the top shelf of your oven, 9-10 mins, then remove from the oven and leave to rest. Return the now empty potato pan to medium heat with a drizzle of oil (or a knob of butter if you have it!). Add the potatoes, whole garlic clove(s) and sugar (see ingredients for amount). Add a good pinch of salt, stir and leave to fry slowly until golden, gently stirring occasionally, 8-10 mins. Stir through the remaining parsley.