Toasted Farro, Organic Carrots, Carrot Top Pesto with Pan-Roasted Lamb
with Anthony Hoy Fong
2 cups farro
6 cups water
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
Begin by cooking the faro. Bring water to a boil over high heat in a large saucepan. Add faro and season with salt. Stir to combine, return to a boil then reduce to a simmer. Stir occasionally and cook for 25-30 minutes. Drain and cool. Add to a large non-stick saute pan over high heat with extra-virgin olive oil and cook while stirring until lightly toasted – about 3-4 minutes.
Roasted Organic Carrots with Cumin:
2 bunches organic carrots with green tops/leaves
3 tablespoons extra-virgin olive oil
1 clove garlic, peeled and minced
1/2 teaspoon ground cumin
4 sprigs fresh thyme, leaves picked
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Pre-heat oven to 200 degrees C. Place a large roasting tray in oven to heat. Trim and reserve greens from carrots leaving a little on carrots. Peel and clean carrots then slice lengthwise. Cut in half once more if carrots are long. In a large mixing bowl, combine olive oil, garlic, thyme leaves and cumin. Stir to combine, then add carrots and toss to coat evenly. Take hot roasting tray out of oven and empty carrots on to tray and spread out evenly. Season with salt and pepper then place back in oven and roast for 15-20 minutes until golden.
Carrot Top Pesto:
3 tablespoons pine nuts, lightly toasted
1/4 cup lightly packed fresh basil leaves
1/4 cup lightly packed fresh flat parsley leaves
1/4 cup (approx) lightly packed carrot tops/leaves
1/4 cup finely grated Parmigiano reggiano
1 lemon, juice and zest
½ clove garlic, peeled
3/4 cup extra-virgin olive oil
Kosher salt and fresh ground black pepper, to taste
Pulse garlic, pine nuts, herbs, carrot tops, Parmesan, lemon and garlic in a food processor until a coarse paste forms. Add olive oil and mix until well combined. Season with salt and pepper.
Pan Roasted Rack of Lamb with Woody Herbs
2 (8-rib) frenched racks of lamb, cleaned and trimmed of fat about (about 1.5 kg total weight)
1 1/2 tablespoons grape seed oil
3 stems of fresh rosemary
6 sprigs of fresh thyme
6 cloves garlic, unpeeled
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Carrot tops/fronds, garnish
Heat a heavy, oven proof skillet over high heat until hot. Pat lamb dry with paper towels and rub meat all over with salt and pepper. Add grape seed oil to hot skillet, then brown racks, fat-side down for about 5 minutes. Using tongs, turn racks to sear ends then place bone side down in pan. Add herbs and garlic cloves to pan (they will crackle in oil and infuse lamb while they cook) then immediately transfer pan to the middle rack of a 200 degree C pre-heated oven. Roast for 15-17 minutes. Lamb is medium rare when internal temp reaches 50-54 degrees C – internal temp will rise 4-5 degrees when resting). Remove from oven, baste with oil and herbs then set lamb on plate and cover loosely with foil to rest for 7-8 minutes. Cut each rack into 4 double chops.
To serve, place toasted farro on a large family-style platter. Top with roasted carrots and lamb chops. Drizzle with pesto and garnish with carrot top fronds.
Time: 45 minutes
Difficulty Level: Medium
Recipes courtesy Anthony Hoy Fong