bbq barnsley lamb chop with farro salad
Our pearled farro is easy to whip up, and wonderfully filling. It is easily matched with any form of protein, as seen here with a beautiful lamb chop!
- Author
- Anna Quayle, The Fitzroy Town Hall Hotel
- Servings
- 4
- Category
Mains
- Cuisine
British
Ingredients
- 4 300g Barnsley lamb chops
- 100g flaked almonds, toasted
- 1 punnet cherry tomatoes
- 2 shallots, diced
- 100g dried currants
- 1 bunch of coriander
- 1 bunch of mint
- 1 bunch parsley
- 300g of Mount Zero Biodynamic Pearled Farro, soaked in cold water overnight
- Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
- Squeeze of fresh lemon juice
- Sprinkle of Mount Zero Egyptian Dukkah
- Mount Zero Pink Lake Salt, to taste
- Freshly cracked black pepper, to taste
Directions
- Boil the Mount Zero farro in lightly salted water till soft to the bite (about 15-20 minutes). You may add aromatics like onion, garlic, thyme to give it more flavour, if you wish.
- While the farro is cooking, BBQ the lamb chops to your desired temperature and leave to rest.
- Drain the farro through a colander and let it cool down so it is still warm but not hot, as this will wilt the herbs.
- Chop the mint, coriander, parsley and tomatoes roughly with a knife.
- Mix the herbs, currants, chilli, shallots, almonds, tomatoes with the cooked farro in a large bowl.
- To finish, season with Mount Zero Frantoio extra virgin olive oil, fresh lemon juice and salt and pepper to taste.
- Place the lamb chop on the salad and sprinkle a generous amount of Egyptian dukkah.