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Recipe Detail

Grilled Leg of Lamb with Farro Salad

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Number of Servings:

Ingredients:

  1. 1 - leg of lamb ask butcher to cut into 1-inch steaks
  2. 4 cloves - garlic
  3. 1/2 teaspoons - juniper berries chopped
  4. 1 tablespoons - rosemary
  5. 1 teaspoons - coriander powder
  6. 1 bunches - Italian parsley, leaves only (no stem)
  7. 1 cups - olive oil
  8. 1 teaspoons - salt
  9. 1 pounds - dried farro (OR barley or wild rice)
  10. 1 tablespoons - salt
  11. 2 - small fennel bulbs diced
  12. 2 pints - fresh figs cut in halves
  13. 2 - oranges peeled and sliced
  14. 1 pints - castelvetrano olives pitted and quartered
  15. 2 tablespoons - fresh mint chopped
  16. 1/2 cups - olive oil
  17. 1/4 cups - red wine vinegar

Directions:

1. Place all of lamb marinade ingredients into a blender and pulse blend until smooth.

2. Rub each piece of lamb with just enough marinade to coat each steak. Let sit in the marinade for at least two hours, preferably overnight.

3. To make Farro Salad, place dried Farro into a pot and cover with 3-4 inches of cold water. Add salt and bring to a simmer. Let simmer for 15-25 minutes or until Farro is tender when you chew on it.

4. While Farro is cooking, prepare rest of salad ingredients.

5. Once the Farro is tender, strain it from the water and spread it out onto a tray to cool off in the refrigerator for at least an hour.

6. After removing Farro from refrigerator, place Farro into a mixing bowl and add the rest of the salad ingredients. Mix thoroughly and season with salt and pepper if needed. The salad can be made up to a day in advance.

7. To serve, grill the lamb to your desired temperature and serve the Farro Salad on the side.

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