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.