1/2 sprig of rosemary, finely chopped, plus more to serve 2 tablespoons
1 tablespoon red wine vinegar
Sea salt and freshly ground black pepper
4 thick lamb cutlets (about 3 1/2 ounces each)
For the nectarines:
3 tablespoons butter
1/3 cup plus 1 tablespoon High Bank Orchard syrup 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 F and 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 ten 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, eight to ten minutes.
Set aside to rest for five 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.