Road Kill : Nah , it ’ s the Grill Thrill !
Central Tablelands , Riverina , Hunter
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Preparation time : 15 minutes Cooking time : 25 minutes Serves : 4
• 12 lamb cutlets , French trimmed
• 2 tsp ground fennel seeds
• sea salt flakes and freshlyground black pepper
• ¼ cup extra virgin olive oil
• 1 red onion , sliced
• ½ leek , sliced
• 1 head fennel , shaved
• 2 tsp advieh powder *
• 8 cloves garlic , minced
• ½ cup farro
• 2 cups chicken stock
• ½ bunch kale , shredded
• 1 bunch sage leaves sliced
• 2 Tbsp dairy-free butter
• 2 Tbsp honey
1 Toss the lamb cutlets in fennel seeds and season with salt and pepper . Drizzle with half the extra virgin olive oil , then set aside for 5 minutes .
2 Pour the remaining oil into a large heavy-based saucepan and fry the onion , leek , fennel , advieh and garlic for 5 minutes . Add the farro and stock , bring to a simmer , then cook for 20 minutes , until just a little liquid remains . Season with salt , then stir in the kale , sage and dairy-free butter .
3 Cook the cutlets on a hot grill for 3 minutes each side , until medium , then baste with honey . Serve with the farro mix .
* Advieh is a Persian spice mix available at delicatessens and online .