Grilled lamb with cavolo nero and farro

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Ingredients

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Imperial

Farro

1
To begin, rinse the farro in cold running water and place in a heavy-based pan. Cover with cold water, season with a good pinch of salt and bring to the boil before turning down to a simmer. Cook until the farro is tender, for approximately 25 minutes
2
Meanwhile, cook the cavolo nero. Strip the leaves from the stalks and bring a large pot of salted water to the boil. Once boiling, add the cavolo nero leaves and cook for 3 minutes. Drain and dress with lemon juice, a little oil and salt
3
Drain the farro and dress while warm with the olive oil, Parmesan and vinegar. Season and place in a pan to warm through later
  • 100ml of extra virgin olive oil, plus extra for drizzling and dressing
  • 100g of Parmesan, grated
  • 1 tbsp of red wine vinegar
4
Place half of the cavolo nero in a food processor with the butter, anchovies, garlic and a twist of black pepper and blitz until smooth. Remove the cavolo nero pesto from the food processor and stir into the farro
5
Trim the lamb of most of its fat and, using a sharp knife, cut into 8 pieces, following the muscle groups of the leg. Season well with sea salt and black pepper and rub with oil
6
Place a griddle pan over a high heat and, when it is hot, cook the meat without turning for 4 minutes. Turn and cook on the other side for 3 minutes, then remove from the pan and leave to rest in a warm place for 10 minutes (leave the grill on the hob to cook the radicchio). Meanwhile, gently reheat the farro and the cavolo nero leaves
7
Quarter the radicchio, place in a bowl and drizzle with olive oil. Season with salt and pepper and grill until soft, collapsing and charred. Remove from the grill, place in a bowl and drizzle with a little balsamic vinegar
  • 3 radicchio
  • balsamic vinegar, for drizzling
8
To serve, spoon the warm farro into the centre of each plate. Slice the lamb against the grain and arrange alongside. Lay the cavolo nero and 2 quarters of grilled radicchio over the top, drizzle with a little of the best extra virgin olive oil you have and serve
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