Seared Lamb Cut­lets on Farro with Mint, Spinach and Baby Roast Veg­eta­bles

Dish - - Recipes -

Is there any com­bi­na­tion more clas­sic than lamb, mint and peas? The clas­sic Kiwi roast gets a makeover.

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

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.

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

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

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