Summer Lamb with Fennel and Roasted Nectarines from Clodagh's Irish Kitchen - Cooking by the Book

Ingredients

• 1 teaspoon fennel seeds
• ½ 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 (about 3 ½ ounces each)
• 3 tablespoons butter
• ⅓ cup plus 1 tablespoon Highbank Orchard syrup or good- quality maple syrup
• 2 nectarines, halved and pitted
• 1 head baby romaine lettuce, leaves separated and coarsely torn
• 1 ½ cups loosely packed mixed salad greens
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• ½ teaspoon Dijon mustard