Grilled Leg of Lamb with Farro Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 - leg of lamb, ask butcher to cut into 1-inch steaks
  • Lamb Marinade
  • 4 cloves - garlic
  • 1/2 teaspoons - juniper berries, chopped
  • 1 tablespoons - rosemary
  • 1 teaspoons - coriander powder
  • 1 bunches - Italian parsley, leaves only (no stem)
  • 1 cups - olive oil
  • 1 teaspoons - salt
  • Farro Salad
  • 1 pounds - dried farro (OR barley or wild rice)
  • 1 tablespoons - salt
  • 2 - small fennel bulbs, diced
  • 2 pints - fresh figs, cut in halves
  • 2 - oranges, peeled and sliced
  • 1 pints - castelvetrano olives, pitted and quartered
  • 2 tablespoons - fresh mint, chopped
  • 1/2 cups - olive oil
  • 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.

    Brief Description

    Leg of Lamb cut into steaks, marinaded in Italian seasonings, and served with Farro Salad.

    Main Ingredient:

    lamb

    Category:  Lamb

    Cuisine:  Mediterranean

    Prep Time: 2 hour(s)
    Cook Time: 40 min

    Notes

    Pair with Twomey Cellars 2008 Soda Canyon Vineyard Napa Valley Merlot

    Source

    Silver Oak Chef Dominic Orsini

    Posted By:

    vastrother@aol.com

    Posted On:

    March 3, 2017

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