In a small food processor blitz the garlic and eschallots. Add in the lemon juice and dried chilli flakes.
Lightly toast the fennel seeds in a pan over a medium heat. Once toasted crush them a little in a pestle and mortar, or you can just use the bottom of a pot. Add to the garlic mix.
Season the garlic mix with a pinch or two of salt and add a generous drizzle of extra virgin olive oil.
Lay the lamb in a tray and pour the marinade over them. Give them a good mix around to ensure all the lamb is coated. Cover and put in the fridge for around an hour.
Preheat your BBQ or grill plate.
Remove the pit from the peaches and cut them in quarters. Brush them with a little olive oil.
Once the BBQ is nice and hot lay the peach down, flesh side. Cook them until they’re starting to blacken. Repeat on the other flesh side.
Once they’re all charred, place them in a bowl and add the brown sugar, apple cider vinegar and finely sliced eschallots. Add a good pinch of salt. Mix thoroughly together and leave to marinate for 30 mins. Pick the spinach and herbs, give them a good wash and spin dry.
Shake off the marinade from the lamb. The grill should be nice and hot from charring your peaches. Place the lamb on the grill. They should take around 2 to 3 minutes on each side for a medium cook (depending on the thickness of the chops). Once they’re cooked, place them in a clean tray and keep to the side of the BBQ to rest while you assemble the salad (2 minutes is perfect). Season with a little more flake salt.
To finish the salad, mix the peaches through the spinach and herbs. Use the juices from macerating the peaches to dress the salad along with some extra virgin olive oil. Check the seasoning and add a pinch of salt if needed.
Use lamb cutlets or forequarter chops to substitute for this recipe.