Clodagh McKenna served up tasty summer lamb cutlets with grilled peaches and a honey and rosemary sauce on Sunday Brunch.

The ingredients are: 1 tsp fennel seeds, 1 tbsp fresh rosemary leaves, finely chopped, 50 ml olive oil, 1 tbsp red wine vinegar and 4 thick lamb cutlets (about 100g each).

For the peaches: 2 peaches, halved and pitted, 100ml honey, 40g butter and 1 tsp fresh rosemary, finely chopped.

For the salad: 1 baby cos, leaves separated, coarsely torn (outer leaves discarded), 50g mixed green leaves, 1 tbsp fresh herbs, flat leaf parsley, marjoram, mint, chopped, 30 ml extra-virgin olive oil, 10 ml balsamic vinegar and ½ tsp Dijon mustard.

See recipes from Clodagh in her book titled: Clodagh’s Irish Kitchen available from Amazon now.