Summer Lamb with Fennel and Roasted Nectarines
Taken from Clodagh’s Irish Kitchen by Clodagh McKenna. Published by Kyle Books, © 2015, priced $29.95. Photography by Tara Fisher.
- Servings: 4.
This recipe is from Clodagh's Irish Kitchen, by Clodagh McKenna who writes:
The aniseed flavor of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good-quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream.
- For The Lamb:
- 1 teaspoon fennel seeds
- 1/2 sprig of rosemary, finely chopped, plus more to serve
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Sea salt and freshly ground
- Black pepper
- 4 thick lamb cutlets (i.e., chops), about 3 1/2 ounces each
- For The Nectarines:
- 3 tablespoons butter
- 1/3 cup plus 1 tablespoon High Bank Orchard syrup (an Irish product) or good quality maple syrup
- 2 nectarines, halved and pitted
- For The Salad:
- 1 head baby romaine lettuce, leaves separated and coarsely torn
- 1 1/2 cups loosely packed mixed salad greens
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- Preheat the oven to 350° Fand line a baking sheet with aluminum foil.
- In a skillet, dry-roast the fennel seeds over medium heat for 30 seconds, then finely chop. Place in a large bowl, along with the rosemary, olive oil, and red wine vinegar. Season to taste with sea salt and black pepper. Add the lamb cutlets to the bowl and toss to coat, then let marinate at room temperature for 10 minutes.
- Prepare the nectarines: In a small saucepan, melt the butter and syrup together over low heat and stir. Place the nectarines on the foil-lined sheet and drizzle with the syrup mixture. Bake in the oven for 15 minutes, or until tender.
- Heat a large grill pan over medium–high heat. Grill the lamb cutlets, turning once, until charred and cooked through, 8 to 10 minutes. Set aside to rest for 5 minutes. Just before serving, scatter with extra rosemary.
- Make the herb salad: In a large bowl, combine the salad greens.
- In a small bowl, beat together the extra virgin olive oil, balsamic vinegar, and mustard to combine. Season to taste with sea salt and black pepper, drizzle over the salad, and toss to coat. Serve with the lamb and sweet nectarines.