3 lamb rumps
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
¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
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.