Farro, Broad Bean and Lamb Salad
Photography Aaron McLean.
Broad beans with juicy lamb and chewy farro are tossed with lots of herbs and a tangy mustard dressing – delicious!
Serves: 4-6
INGREDIENTS
Lamb
3 lamb rumps
Salad
¾ cup farro
500 grams frozen broad beans or 2 kilograms fresh broad beans in the pod, podded
1 small fennel bulb, sliced thinly and fronds reserved
4 radishes, sliced thinly
2 spring onions, sliced thinly
good handful herbs, chopped roughly (I used mint and flat-leaf parsley)
zest 1 lemon
handful watercress or rocket
Dressing
¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Place the lamb in a small baking dish and rub with a little olive oil, salt and pepper. Roast for about 30 minutes for medium rare lamb. Rest loosely covered for 10 minutes.
Salad: Cook the farro in plenty of water for about 25 minutes or until tender. It will still be a little chewy when cooked. Drain well.
Cook the broad beans in boiling salted water for two minutes. Drain and refresh in cold water. Peel and discard the skins.
Dressing: Whisk all the ingredients in a bowl then pour over the farro and combine.
Add the fennel, radishes, spring onions and the herbs.
To serve: Slice the lamb thinly. Divide the salad and lamb between plates. Spoon the meat resting juices over the lamb and top with the lemon zest, watercress and fennel fronds.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.