Lamb with Wild Fennel Recipe

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	For four persons 8 Noisettes (medallions) of Lamb 4 tablespoons of fennel flavored olive oil 8 crushed green peppercorns salt 8 fresh fennel fronds (about 1/8 cup chopped) 2 tablespoons Pernod or finest brandy 20 whole black olives, finest quality
	Place lamb, oil, peppercorns, in plastic bag and marinate for at least six hours or overnight. Remove lamb, dry with paper towel. Put 2 tablespoons of marinade into a pan and heat. When hot, add lamb and sear on both sides over high heat. Sprinkle with the chopped fennel, salt lightly and cover. Cook over medium heat for 20-25 minutes. Remove lamb to a warm platter. Add Liquor to pan, and bubble for 2 or 3 minutes. Add olives, and simmer for 2 minutes. Correct seasonings. Pour over lamb and serve. *Enjoy with our 2005 Pinot Noir.*