2 tspfennel seeds2 tbsprosemary, plus extra to serve60 ml (¼ cup)extra-virgin olive oil2 tbspred wine vinegar8thick lamb cutlets (about 100gm each)Peach and herb salad3white peaches, cut into quarters2baby cos, leaves separated, coarsely torn (outer leaves discarded)2 cupsmixed green leaves¼ cup (loosely packed)fennel fronds or dill sprigs¼ cup (loosely packed)borage flowers (optional; see note)50 mlextra-virgin olive oil30 mlaged balsamic vinegar½ tspDijon mustard
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).
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.
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.
Note Borage flowers are available from select greengrocers and
farmers' markets. If they're unavailable, substitute baby