Noisettes d’Agneau aux Olives et au Fenouil

• 4–6 noisettes of lamb
• 2–3 tablespoons fruitiest olive oil
• crushed green peppercorns

Pour the oil into a shallow dish, turn the noisettes over in the oil to coat them on all sides. Sprinkle with the crushed peppercorns. Cover the dish with cling-film and refrigerate for 6–8 hours or longer.

Heat a heavy-based frying pan until fairly hot. Sear the meat on all sides; then sprinkle it with salt.

Remove a few of the most tender shoots from the fennel and reserve to