Summer Lamb with Fennel and Roasted Nectarines

Summer Lamb with Fennel and Roasted Nectarines
Staff Writer
Summer Lamb with Fennel and Roasted Nectarines
Tara Fisher
Summer Lamb with Fennel and Roasted Nectarines

“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.” — Clodagh McKenna, Clodagh’s Irish Kitchen — A Fresh Take on Traditional Flavors

4
Servings
607
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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
  • Freshly ground black pepper
  • thick lamb cutlets (about 3.5 ounces each)
  • 3  Tablespoons  butter
  • 1/3  Cup  plus 1 tablespoon good quality maple syrup, such as High Bank Orchard
  • nectarines, halved and pitted
  • head baby romaine lettuce, leaves separated and coarsely torn
  • 1 1/2  Cup  loosely packed mixed salad greens
  • 2  Tablespoons  extra virgin olive oil
  • 2  Teaspoons  balsamic vinegar
  • 1/2  Teaspoon  Dijon mustard

Directions

Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil.

In a skillet, dry-roast the fennel seeds over medium heat for 30 seconds, and then finely chop. Place the chopped seeds 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.

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.

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 then toss to coat. Serve with the lamb and sweet nectarines.

 

Nutritional Facts

Total Fat
44g
63%
Sugar
14g
16%
Saturated Fat
14g
58%
Cholesterol
4mg
1%
Carbohydrate, by difference
19g
15%
Protein
35g
76%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
31mg
3%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Magnesium, Mg
8mg
3%
Niacin
2mg
14%
Phosphorus, P
525mg
75%
Selenium, Se
1µg
2%
Sodium, Na
52mg
3%
Water
26g
1%

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

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