Farro, Broad Bean and Lamb Salad
Photography Aaron McLean.
Broad beans with juicy lamb and chewy farro are tossed with lots of herbs and a tangy mustard dressing – delicious!
Serves: 4-6
INGREDIENTS
Lamb
3 lamb rumps
Salad
¾ cup farro
500 grams frozen broad beans or 2 kilograms fresh broad beans in the pod, podded
1 small fennel bulb, sliced thinly and fronds reserved
4 radishes, sliced thinly
2 spring onions, sliced thinly
good handful herbs, chopped roughly (I used mint and flat-leaf parsley)
zest 1 lemon
handful watercress or rocket
Dressing
¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Place the lamb in a small baking dish and rub with a little olive oil, salt and pepper. Roast for about 30 minutes for medium rare lamb. Rest loosely covered for 10 minutes.
Salad: Cook the farro in plenty of water for about 25 minutes or until tender. It will still be a little chewy when cooked. Drain well.
Cook the broad beans in boiling salted water for two minutes. Drain and refresh in cold water. Peel and discard the skins.
Dressing: Whisk all the ingredients in a bowl then pour over the farro and combine.
Add the fennel, radishes, spring onions and the herbs.
To serve: Slice the lamb thinly. Divide the salad and lamb between plates. Spoon the meat resting juices over the lamb and top with the lemon zest, watercress and fennel fronds.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Farro Salad with Broad Beans and Preserved Lemon]()
RecipeFarro Salad with Broad Beans and Preserved Lemon
Article by Claire Aldous![Green Bean and Buckwheat Salad with Goats Cheese Toasts]()
RecipeGreen Bean and Buckwheat Salad with Goats Cheese Toasts
Article by Claire Aldous![Broad Bean, Beetroot and Green Bean Salad with Watercress Pesto]()
RecipeBroad Bean, Beetroot and Green Bean Salad with Watercress Pesto
Article by Claire Aldous![Spicy Fried Grains with Eggs and Soy]()
RecipeSpicy Fried Grains with Eggs and Soy
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.