This recipe was provided by our Guest Chef Clodagh McKenna

Serves 4

Ingredients

For the Lamb

1 tsp fennel seeds

1 tbsp fresh rosemary leaves, finely chopped

50 ml olive oil

1 tbsp red wine vinegar

4 thick lamb cutlets (about 100g each)

For the peaches

2 peaches, halved and pitted

100ml honey

40g butter

1 tsp fresh rosemary, finely chopped

For the salad

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

50g mixed green leaves

1 tbsp fresh herbs, flat leaf parsley, marjoram, mint, chopped

30 ml extra-virgin olive oil

10 ml balsamic vinegar

½ tsp Dijon mustard

Method

1. Dry-roast fennel seeds on a frying pan for 30 seconds, then finely chop. Place in a large bowl along with the chopped fresh rosemary, olive oil and red wine vinegar. Season with sea salt and freshly ground black pepper. Add the lamb cutlets to the bowl and toss to coat, then let marinate at room temperature for 10 minutes.

2. Heat a large griddle pan over a medium-high heat. Grill the lamb cutlets, turning once, four minutes on each side. After the cutlets have been cooking for two minutes place the peaches a long side the lamb on the griddle pan for three minutes on each side (depending on how ripe they are).

3. In a small saucepan, melt the butter, chopped fresh rosemary and honey and stir together over low heat.

4. Make the herb salad: In a large bowl, combine the salad greens and herbs. In a small bowl beat together the extra virgin olive oil, red wine vinegar and mustard to combine. Season to taste with sea salt and black pepper. Drizzle over the salad, and toss to coat.

5. Place the cooked lamb cutlets on warmed plates and spoon the peaches alongside them. Drizzle the honey rosemary sauce over the peaches, and arrange the salad on the plate.