Grilled lamb and fennel with peach and herb salad

Australian Gourmet Traveller fast recipe for grilled lamb and fennel with peach and herb salad.

Ingredients

2 tsp fennel seeds

2 tbsp rosemary, plus extra to serve

60 ml extra-virgin olive oil (¼ cup)

2 tbsp red wine vinegar

8 thick lamb cutlets (about 100gm each)

Peach and herb salad

3 white peaches, cut into quarters

2 baby cos, leaves separated, coarsely torn (outer leaves discarded)

2 cups mixed green leaves

¼ cup fennel fronds or dill sprigs (loosely packed)

¼ cup borage flowers (optional; see note) (loosely packed)

50 ml extra-virgin olive oil

30 ml aged balsamic vinegar

½ tsp Dijon mustard

Method

Main

1.Dry-roast fennel seeds (30 seconds), transfer to a mortar and pestle and coarsely crush, then add rosemary and coarsely crush. Transfer to a large bowl with oil and vinegar, season to taste, add lamb cutlets and toss to coat, then set aside to marinate (10 minutes).

2.Heat a large char-grill pan over medium-high heat. Grill lamb cutlets, turning once, until charred and cooked through (8-10 minutes). Set aside to rest (5 minutes). Just before serving, scatter with extra rosemary.

3.Meanwhile, for peach and herb salad, combine peach, lettuce and salad greens, herbs and borage flowers in a large bowl. Whisk oil, vinegar and mustard in a small bowl to combine, season to taste, drizzle over salad, toss to combine and serve with lamb.