Name: Lamb salad with peach, plum and fennel
Prep time: 15 min
Cook time: 8 min
Yield: 4
Cuisine: American
Ingredients: 1 medium fennel bulb, quartered, core trimmed; 2 cloves garlic; 1 tsp salt; 2 tbsp extra virgin olive oil; 2 tsp finely-chopped fresh marjoram; 500g butterflied leg lamb, fat trimmed; Freshly ground black pepper to taste; 1 large ripe peach; 2 ripe plums (recommended: Santa Rosa); 200g mesclun salad greens; Sherry Dressing, recipe follows; For the sherry dressing; 2 tsp whole-grain mustard; 2 tbsp aged sherry wine vinegar; 1 tsp salt; Freshly ground black pepper; 4 tbsp extra virgin olive oil