Ingredients

• 1 medium fennel bulb, quartered, core trimmed
• 2 cloves garlic
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced fresh marjoram
• 1 pound butterflied leg lamb, fat trimmed
• Freshly ground black pepper to taste
• 2 ripe plums, (recommended: Santa Rosa)
• 1 large ripe peach
• 8 cups mesclun salad greens
• Sherry Dressing, recipe follows
• 2 tablespoons aged sherry wine vinegar
• 2 teaspoons whole-grain mustard
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1¿4 cup extra-virgin olive oil

Instructions

1. Position a rack 6 inches from the broiler and preheat. Thinly slice the fennel lengthwise, using a mandoline if you have one. Soak the cut fennel in a bowl of very cold water. Smash the garlic cloves, sprinkle with the 1 teaspoon salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the garlic, olive oil, and marjoram together and rub all over the lamb. Season with pepper, to taste. Place the lamb, trimmed-side down on a broiler pan. Broil the meat until nicely browned, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the sides of the meat registers 120 degrees F, another 2 to 3 minutes. Set meat aside to rest while preparing the salad.
2. Pit and cut the plums and peach into chunks with their skins. Toss fruit in a salad bowl with the mesclun salad greens. Drain and pat the fennel dry, add to the salad.
3. Thinly slice the lamb against the grain into bite-size pieces, and add that to the salad as well. Season salad with the salt and pepper, toss with the dressing, and divide evenly among 4 plates. Serve.
4. Whisk the vinegar, mustard, salt, and pepper, to taste, in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.