AT A GLANCE
|01||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).|
|02||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.|
|03||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 herbs.