Halve chili peppers, remove seeds, dice very finely. Chop mint finely. Crush the cilantro and fennel in a mortar. Stir everything in the olive oil. Coat the lamb fillet with the marinade and let it marinate for 3 hours, covered.
Roast pine nuts in a frying pan without fat until golden. Clean the lettuce, rinse, spin dry well and pluck into small pieces.
Place lamb fillets with marinade in a hot frying pan and roast for 4 minutes on each side. Remove from frying pan and keep warm. Add sugar and lime juice to roasting pan and heat briefly.
Divide leaf lettuce evenly on plates. Cut lamb fillets into slices, add to leaf salad, bring to table with pine nuts and marinade.
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