Farro with lamb, peas and mint

Ingredients

For 1 serving

• Farro60 g
• Leg of lamb120 g
• Peas100 g
• Spring onions2
• Garlic1 clove
• Extra virgin olive oil8 g
• Mint4 g
• Lemon zest1 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: March – June

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed farro for 25 minutes over medium heat, until tender but still chewy; drain.
2. Meanwhile trim the excess fat from the leg of lamb and cut it into bite-sized pieces of about 2 cm; thinly slice the spring onions and crush the garlic clove.
3. Heat the olive oil in a wide frying pan over medium-high heat with the garlic, add the lamb and brown it for 6 minutes, turning, until golden on all sides; salt it.
4. Add the spring onions and peas with a splash of water, lower to medium heat and cook for 6 minutes, until the peas are tender and the water has evaporated. Remove the garlic.
5. Stir in the farro for a minute. Off the heat, finish with torn mint, grated lemon zest and a grind of black pepper.