12–18 small French trimmed lamb cutlets
⅓ cup olive oil
3 sprigs rosemary
2 cups farro
1 cup picked mint leaves
12–18 baby carrots, bigger ones halved lengthways
4 small parsnips, peeled and cut to match carrots in size
12 pickling onions, peeled
1 tablespoon runny honey
1 teaspoon cumin seeds
½ cup frozen peas
½ cup roughly chopped parsley
¼ cup mayonnaise
½ cup natural yoghurt
1 small clove garlic
7 cups baby spinach leaves
sea salt and ground pepper
Rub the lamb cutlets with two tablespoons of the oil and stack in a dish with the rosemary sprigs. Cover in plastic wrap and leave to sit for an hour. Preheat the oven to 180°C.
Bring a large pot of water to boil. Heat a large, deep frying pan over a medium heat and dry fry the farro for 3 minutes, then add to the boiling water and cook for 15 minutes. Drain, then stir through a teaspoon of olive oil and a good sprinkling of sea salt. Poke in a few of the picked mint leaves to add flavour as it cools.
Put the carrots, parsnips and onions in a large baking dish. Drizzle with the remaining olive oil and honey, sprinkle over the cumin seeds and season well with salt and pepper. Roast for
20–25 minutes until cooked through, turning once during cooking.
Cover the peas with boiling water and leave to sit for a few minutes, then drain well. Add to a small food processor with
the parsley, half the remaining mint leaves, mayonnaise, yoghurt and garlic. Whiz to combine, then thin to desired consistency with 1–2 teaspoons water.
Heat a large frying pan, grill or hot plate and cook the cutlets 2–3 minutes each side until just cooked.
Stir a third of the dressing through the farro. Rest the lamb for 5 minutes while you layer farro, spinach leaves and roast vegetables on to a large serving plate. Add the cutlets, drizzle with the remaining dressing, and sprinkle with remaining mint leaves, sea salt and freshly ground pepper. Serves 6.